We fell in love and went on drooling when we saw this recipe by Tara Ballantyne. The temperatures here are cooling down getting ready for the lovely winter nights and so we thought why not go for a sweet spicy cup of pumpkin soup!!!
2 tablespoons olive oil
240 g (1 cup) chopped onions
1 teaspoon minced garlic
1 tablespoon grated ginger
3 tablespoons all-purpose flour
2 tablespoons curry powder
1 L (4 cups) chicken or vegetable broth
425 g pumpkin puree (or 1 can pure pumpkin)
3.5 dl (1 1/2 cups) viking milk or cream
2 tablespoon soy sauce
1 tablespoon honey
salt and pepper to taste
Heat olive oil in a large soup pot over medium heat.
Add onions and garlic. Cook until onions begin to soften, about 3 minutes.
Stir in ginger root and cook for 30 more seconds.
Stir in curry and flour until smooth. Cook until mixture begins to bubble.
Gradually whisk in broth and cook until thickened. Stir in pumpkin and evaporated milk.
Season with soy sauce, honey, salt and pepper.
Bring to just a boil, and remove from heat.
Garnish with roasted pumpkin seeds and sour cream.
*makes 8 servings
Styling and Food: Tara Ballantyne
Photography: Trine Thorsen