Spicy Pumpkin and Carrot Soup
very nice
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
spicy winter
thai
pumpkin
vegetarian
spicy
soup
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 onion, chopped
- salt and pepper to taste
- 1 tablespoon oil
- 1 clove garlic crushed
- 1 rasher rindless bacon finely chopped
- 1 to 2 teaspoons curry powder
- 1/2 butternut pumpkin seeded and peeled
- 1 potato, peeled and chopped
- 1 carrot, chopped
- 6 cups of chicken stock (i only use 5 cups as i like it a bit thicker)
- 1/2 cup milk or cream (i sometimes leave this out, and it still tastes good!)
- extra cream
- chives
- Carbohydrate 2.52010051476691 g
- Cholesterol 19.8280749720253 mg
- Fat 8.50200339220607 g
- Fiber 0.0323333328564962 g
- Protein 1.63079599776203 g
- Saturated Fat 3.98919366620965 g
- Serving Size 1 1 Serving (57g)
- Sodium 22.09098397801 mg
- Sugar 2.48776718191041 g
- Trans Fat 0.422205987388729 g
- Calories 91 calories
1. Heat oil in a large saucepan. Saute onion, bacon and garlic until onion is tender. Add curry powder. Saute for 1 minute 2. Stir in pumpkin, potato and carrot. Cook, stirring for 2-3 minutes 3. Pour over stock. Stir in seasonings. Bring to the boil. Reduce heat. Simmer, covered, for 25-30 minutes or until vegetables are very tender. 4. Puree in the saucepan with a hand blender or simply mash with a potato masher. Stir in milk. 5. Reheat gently, stirring. Serve with a swirl of cream and a sprinkling of chives. Crusty bread is a delicious accompaniment.
