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Spicy Indian Pumpkin Soup

 
Type of Dish: Entree
Serves:
6 - 8
Prep Time:
20
Marinating Time:
Cooking Time:
30
Primary Ingredient:
Best Suited for: Weeknight dinners

Here's a really easy recipe to throw on your barbecue wok burner or on top of the stove before some seriously meaty mains. A couple of minutes to get it going, twenty minutes simmering, then attack it with a stab blender and you're done.

Goes Well With

Ingredients

  • 1
    tbsp
    Butter
  • 2
    clove(s)
    Garlic
    peeled and sliced
  • 1
    thumb(s)
    Ginger
    peeled and sliced
  • 2
    whole
    Brown Onion
    peeled and sliced
  • 3
    tsp
    Ground Cumin
  • 1
    tsp
    Ground Cinnamon
  • 1
    tsp
    Ground Cloves
  • 2
    tsp
    Ground Coriander
  • 1
    tsp
    Ground Cardamom
  • 1
    tsp
    Red Chilli Flakes
  • 1
    tsp
    Sea Salt
  • 1
    kg
    Pumpkin
    seeds and skin removed, cut into pieces
  • 400
    ml
    Chicken Stock
  • 1
    can(s)
    Coconut Milk
  • 3
    cup(s)
    Water

Directions

  • 1 Melt the butter in a large saucepan and add the garlic, ginger and onion, cooking until soft and translucent but not brown.
  • 2 Stir through the dry spices and salt then add the remaining ingredients and bring the boil then simmer until the pumpkin is tender.
  • 3 Puree through a food processor or thoroughly with a stab blender.
  • 4 You can always increase the chilli factor if you are so inclined.

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