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Spiced Pumpkin Soup

( for 6 people)

2 medium Onions
1 kg Pumpkin (peeled and cut into cubes)
3 tablespoons Olive oil
1 teaspoon Ground Cumin
1 teaspoon Whole Cardomum
1 teaspoon whole Coriander
600ml (1 pt) Chicken or Vegetable Stock

First Crush the Cardomum pods using a pestle and Mortar or a heavy bowl and a rolling pin. Bash the pods until they crack open, discard the hulls (which look like peanut shells and are as inedible) then tip the whole coriander in with the cardomum seeds and bash until coarsely ground.
Peel and slice the onions and sweat these in the olive oil with all the spices until they are soft.
Add the cubed pumpkin to the pot and continue sweating until these collapse. (4 to 5 mts)
Add the stock and bring to the boil.
Liquidise this and then reheat and taste for seasoning.
If you have bought a whole pumpkin and have the seeds you could roast a few of these and float on each bowl of soup as you serve.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef