Recipes - Soups - Pumpkin Soup

Ingredients:

40 g butter or margarine
5 ml curry powder
2 onions
500 g peeled and cubed ripe boer pumpkin or butternut
30 g cake flour pinch of finely grated nutmeg
750 ml hot chicken stock
250 ml boiling milk
5 ml salt
125 ml fresh cream

Method:

Peel and chop the onions and place in a pot with the butter and allow to lightly brown.
Add the curry powder and pumpkin and allow to cook until the pumpkin is tender.
Use a potato masher to remove all lumps in the pumpkin getting it as smooth as possible.
Add the cake flour and nutmeg and mix well. Add the hot chicken stock and milk slowly,
stirring constantly. Bring to the boil, add the cream and serve.

Makes approximately 1,5 litres

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