LIGHTLY CURRIED PUMPKIN AND APPLE SOUP

 

This excellent soup was served to me at the Imba Matombo Lodge, near Harare.

 

25 ml (1 fl oz) sunflower oil

15 g (½ oz) butter

1 large onion, chopped

450 g (1 lb) butternut squash, peeled and cubed

200 g (7 oz) peeled and cubed potato

2 medium eating apples, peeled and cubed

½ teaspoon ground turmeric

1 teaspoon curry powder

½ teaspoon ground cinnamon

½ teaspoon ground ginger

750 ml (1¼ pints) chicken stock

½ teaspoon salt

1 bay leaf

small pinch of sugar

100 ml (4 fl oz) milk

25 ml (1 fl oz) brandy

 

TO SERVE

whipped or soured cream

a little paprika or 1 tablespoon chopped fresh chives

 

Heat the oil and butter in a large pan, add the onion and sauté until golden. Add the squash, potato, apples and spices and toss together over a low heat for about 2 minutes, until the fruit and vegetables are coated and the aromas of the spices are released. Add the stock, salt, bay leaf and sugar, bring to the boil, cover and simmer gently for about 25 minutes until the vegetables are soft.

Cool until lukewarm, then remove the bay leaf. Puree the soup in a blender until absolutely smooth. Reheat gently in a clean pan, adding just enough ,ilk to give a medium-thick consistency. Add the brandy and heat through without boiling. Ladle the soup into warmed bowls, top each one with a little cream and dust with paprika or sprinkle with chopped chives.

 

Serves 4.

 

country : Zimbabwe

course : soup

 

source : Floyd on Africa / Keith Floyd