Recipe(tried): Pumpkin and Ginger Soup

Pumpkin and Ginger Soup
Serves 4

60 ml (4 tbsp) butter
5 ml (1 tsp) sunflower oil
30 ml (2 tbsp) grated fresh ginger
or 10 ml (2 tsp) ginger paste
1 kg pumpkin, peeled and cut into chunks
2 large parsnips, peeled and cubed
1 large onion, finely chopped
2 medium carrots, finely chopped
1 sprig celery leaves
7 ml (1 tsp) medium-strength curry powder
2 ml ( tsp) dried chilli flakes
freshly grated nutmeg
30 ml (2 tbsp) cornflour for thickening
500 ml (2 cups) homemade chicken stock
500 ml (2 cups) milk
salt and milled black pepper
60 - 125 ml (4 tbsp - cup) cream

Heat butter and oil until foaming in a large, heavy-based saucepan. Add ginger, vegetables, curry powder and spices. Stir-fry for 2 - 5 minutes, then cover and cook very gently over low heat until vegetables have softened, 15 - 30 minutes, depending on size of chunks. Stir with a wooden spoon from time to time. Sprinkle with cornflour and stir in. Gradually add chicken stock, then milk, stirring constantly. Continue cooking, stirring, until soup thickens slightly and comes to the boil. Remove from stove and cool for 10 - 15 minutes. Process, blend or pur e until smooth. Return to saucepan and reheat over low heat. Season to taste. Stir in cream and serve in piping hot soup bowls.