An essential soup you should start making now and into the winter. A fibre rich, creamy soup with spicy Indian flavours and a mellow roasted garlic flavour. BONUS: It's packed with the flu and cold-fighting effects of garlic. Recipe submitted by Jill Wilcox, author and owner of Jill's Table - London, Ontario.
- Olive Oil - 1 Tbsp.
- Butter - 1 Tbsp.
- Onion - 1, diced
- Garam Masala or Curry - 1 1/2 Tbsp.
- Pumpkin - 1 - 2 1/2 lbs, diced into 1/2
- Potato - 1 , baking, peeled and diced
- Chicken or Vegetable Stock - 5 cups
- Roasted Garlic - 2 heads (recipe available under fresh/frozen garlic)
- Whipping Cream - 1/2 cup
- Toasted Pumpkin Seeds - for garnish
1) In a large heavy-bottomed saucepan or stock pot, heat the oil and the butter over medium heat. Saute the onion until soft.
2) Add the garam masala (or curry powder) and cook a further minute. Add the pumpkin, potato and stock. Cook until the pumpkin is tender (about 15-20 minutes.)
3) Squeeze the cloves of garlic from the head of garlic and add to the soup. Puree with an immersion blender. If the soup is too thick, add some more stock.
4) Reduce the heat to low and the the cream. Season with freshly cracked black pepper and salt to taste.
5) Ladle into soup bowls. Garnish with pumpkin seeds.
Another delicious recipe from the kitchen of The Garlic Box