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Friday, 26 February 2010

Ann and Claire’s Decadent Pumpkin Soup

One wonderful meal our German friends cooked for us when they stayed, was this rich, superb-flavoured version of a pumpkin soup. Unforgettable!


1 finely chopped onion

1 kg chopped pumpkin

60 gm butter

1 dessertspoon lemongrass cut in slices

1 tsp fresh grated or chopped ginger

1/2 chopped chili or a dash of hot chili pepper sauce

1 tsp mild curry powder

1 green cardamon

1 clove

100 ml dry white wine

400 ml chicken stock

pinch sea salt

pinch sugar

2-3 dessertspoon lime juice

freshly ground nutmeg

2 dessertspoons coriander leaves (optional)

water to add, depending on consistency of soup


  1. Gently soften onion and pumpkin in 30 gm butter in a large pot for a few minutes, stirring continuously. Add and mix in lemongrass, ginger, chili, curry powder, cardamon and clove.
  2. Add white wine and stock and season with salt, sugar, lime juice and nutmeg.
  3. Gently cook without lid for 15 minutes. Puree.
  4. Add the rest of the butter and water if required. Season again to taste. Serve with a sprinkling of coriander leaves.

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