Here's a great winter warmer that's really easy and tastes divine. It also works brilliantly if you swap the pumpkin for parsnips.
Ingredients:
1 medium Pumpkin
1 Spanish onion
25g butter
25g rapeseed oil
1 pint full fat milk
2 pints chicken/vegetable stock
1 heaped teaspoon madras curry powder
salt and pepper
50g toasted pumpkin seeds
2 tablespoons pumpkin oil
chopped chives & coriander to garnish
Method:
Peel, de-seed and cut the pumpkin into small cubes (2cm approx).
Peel and dice the onion the same size as the pumpkin.
Melt the butter and oil in a thick bottom pan and add the pumpkin and onion, allow to cook for 5 minutes with a lid on.
Add the stock and milk, season with salt and pepper and allow to come to the boil and simmer until the pumpkin is soft and cooked.
Add the curry powder.
Using a blender, blitz the soup until smooth and strain into your serving pot.
Serving suggestion:
Garnish with the chopped chives , coriander pumpkin oil and seeds and serve
For more information about top chef Nigel Brown, cookery courses, recipes or to get in touch visit www.nigelbrownchef.co.uk
