TIPS & HINTS It freezes and defrosts best in small portion sizes - I like to pour some into freezer bags held in small plastic containers. knot the bag, pop plastic boxes containing the knotted freezer bags into the freezer. The next day remove the plastic boxes and store the freezer bag soups in the freezer until ready to defrost. Just remember to defrost in a container as some freezer bags leak when thawing.
Take the opportunity to have some roasted sweet potato and pumpkin chunks on hand ready for soup making. Roast as described below and save in freezer-safe bags in your freezer. Always great to have on standby and easy to prepare when using the oven on other cooking days.
Enjoy! Colleen
Take the opportunity to have some roasted sweet potato and pumpkin chunks on hand ready for soup making. Roast as described below and save in freezer-safe bags in your freezer. Always great to have on standby and easy to prepare when using the oven on other cooking days.
Enjoy! Colleen
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| Sweet potato pumpkin curry ginger soup by Feed Your Inner Cook |
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| pumpkins for Sale in Stanthorpe Qld. Feed Your Inner Cook |
This is a very flexible recipe – add a bit more of what you
like.
I prefer to make a big batch so I can freeze portions for
later. Also, if it is a little too thick when finishing cooking, just add a
dash of boiling water from the kettle and stir in until smooth. Easy!
2 large sweet potatoes – peeled and cut into chunks
½ large kent pumpkin – peeled and cut into chunks
2 red onions – peeled and quartered
4 garlic cloves – leave in the skin
1 ½ tablespoons ground turmeric
2 teaspoons freshly ground black pepper
2 tablespoons madras curry powder OR 1
-2 tablespoons your favourite curry powder
½ - 1 tablespoon Oil. - something suitable for roasting
Big knob of ginger (about two thumbs size). Clean the skin but keep the peel on. Cut into slices
2 teaspoon ground cumin
2 teaspoon ground coriander
1 -2 teaspoon ground ginger (depending on your preference)
1 -2 teaspoon dried chilli flakes (depending on your
preference)
Now : taste the roasted pumpkin, if needs more curry oomph:
If you want, add another teaspoon or more of curry
powder/turmeric /pepper
1 litre salt-reduced stock.
Vegetable or Chicken, your
preference.
1 – 1½ handfuls dried
red lentils (more if too runny- in 20mins lentils thicken the soup)
400 ml tin coconut milk and water from rinsing tin
Boiling water from a kettle
Extra salt and pepper to taste
Chopped coriander or parsley - good handful
Toasted pumpkin seeds (pepitas) to serve
Method
Preheat oven to 200 C and prepare 2 or 3 roasting trays
Tumble the chopped vegetables, ground turmeric, pepper,
curry powder and oil into a large bowl and toss to coat veggies with the spices
and oil.
Place veggies on roasting tray and bake approx. 30 – 40 min
turning regularly.
Use a very large deep stockpot and place the roasted veggies
(squeeze the garlic from the skins) along with the ginger and extra spices in pan and heat.
Pour in the stock and some kettle water to cover the veggies. Bring to boil then simmer.
Add the lentils and keep on a strong simmer for 20 min until lentils soften to mush.
Stir in the coconut milk and water.
Add the chopped coriander or parsley
if too runny - add more lentils - in 20mins of simmering lentils thicken the soup
if too runny - add more lentils - in 20mins of simmering lentils thicken the soup
Taste and add extra salt, pepper, chilli etc to your taste.
Remove from heat and blitz either in a blender or with a stick blender. Might need to do in batches. If it becomes too thick just add a drizzle of hot water from the kettle to get a pourable but thick consistency.
Taste after blending and add extra seasoning if needed.
Serve with a sprinkle of toasted pepitas or toast cubes if desired.
Freeze remainder in portions as described above. TIPS & HINTS
Scrape out the pot and lick the spoon - it is so good!
Enjoy! Colleen
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