Ingredients

The following ingredients have 4 Servings
  • 28 ozs Pumpkin (or squash)
  • 1.333 cups vegetable oil
  • 1 onion (chopped)
  • 2 cloves garlic cloves (chopped)
  • 1 tsp Curry powder
  • 1 tsp ground ginger
  • 1 Apple (peeled, cored and chopped)
  • 0.25 cup dry sherry
  • 3.5 cups vegetable stock
  • 1 cup Sour cream
  • salt
  • peppers

Instruction

  • Cut about 100 g of the pumpkin flesh into very thin strips and chop the remainder.
  • Heat the oil in a small pan and deep fry the pumpkin strips until crisp. Drain on kitchen paper.
  • Heat a little of the frying oil in a large pan and gently cook the onion until translucent. Add the garlic, curry powder and ginger and cook for 2 minutes.
  • Stir in the apple and chopped pumpkin and cook gently for 5 minutes. Add the sherry, let it bubble then pour in the stock.
  • Bring to a boil and simmer for 20 minutes. Stir in 200 ml of the soured cream and whizz in a blender until smooth.
  • Pass through a fine sieve, return to the pan and gently reheat. Season with salt and pepper.
  • Serve the soup garnished with the remaining soured cream and deep fried pumpkin.