Name: Pumpkin Soup With Anise
Yield: 4 servings
Ingredients: 1 lb pumpkin, peeled, seeded and chopped; 1/2 lb sweet potato, peeled and chopped; 2 tablespoons olive oil; 2 large onions, slice; 1 large garlic clove, crushed; 2 fresh red chilies, seeded and chopped (to taste); 1 teaspoon curry paste; 3 cups vegetables or 3 cups chicken stock; 1 tablespoon anise; 1 dash cinnamon (to taste); salt & fresh ground pepper; To Serve; 2/3 cup light cream

Servings: 4 persons

1 lb pumpkin, peeled, seeded and chopped
1/2 lb sweet potato, peeled and chopped
2 tablespoons olive oil
2 large onions, slice
1 large garlic clove, crushed
2 fresh red chilies, seeded and chopped (to taste)
1 teaspoon curry paste
3 cups vegetables or 3 cups chicken stock
1 tablespoon anise
1 dash cinnamon (to taste)
salt & fresh ground pepper
To Serve
2/3 cup light cream

1
Peel the pumpkin, remove the seeds and chop roughly.
2
In a large pan heat oil and saute onions until golden.
3
Stir in garlic, chilies and curry paste and cook for 1 minute.
4
Add the chopped pumpkin and sweet potatoes; cook for 5 minutes more.
5
Pour in stock and season.
6
Bring to a boil, then cover and lower heat and simmer for 25 minutes.
7
Process until smooth in a blender or food processor and return to a clean pan.
8
Add the anise and reheat.
9
Taste and adjust seasoning if necessary.
10
Serve in heated bowls garnished with a spoonful of cream.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Soup With Anise

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