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Pumpkin Soup with Five SpiceServes 61 tablespoon extra virgin olive oil 1 onion, diced 3 cloves garlic, chopped 1 tablespoon curry powder 2 teaspoons grated fresh ginger 1 cup sherry 1 cup mirin wine 4 cups roast pumpkin 6 cups of chicken or vegetable stock Salt and black pepper 2/3 cup crème fra"che To prepare the soup, heat the olive oil until very hot. Add the onion and cook until they start to brown about 4 minutes. Add the garlic, curry and ginger, sauté for about 1-2 minutes. Add the sherry and mirin wine and cook until about 1/2 of liquid remains about 6-8 minutes. Add the pumpkin and the stock and bring to a boil. Puree with a hand blender and simmer for about 20 minutes. Serve warm garnished with cr¸me fra"che. |