Sunday Herald Sun - Stellar - - Weekly Planner -

“Be­cause the pump­kin is grated, this Use a good store- bought curry pow­der or try your own favourite home­made

¼cup (60ml) ex­tra vir­gin olive oil 50g un­salted but­ter 1 but­ter­nut pump­kin, peeled,

coarsely grated 1 tbs curry pow­der 4 cups (1 litre) chicken stock 2 x 400ml cans co­conut milk, plus ex­tra

to serve (we used Wool­worths Macro) 1 bunch co­rian­der, leaves picked,

roots washed and chopped

Heat oil and but­ter in a large saucepan over medium heat. Add gin­ger and cook, stir­ring, for 2 min­utes un­til fra­grant. Add pump­kin and stir to coat. Add curry pow­der and stir to coat the pump­kin. Add stock, co­conut milk and co­rian­der root. Bring to the boil and sim­mer for 10-15 min­utes or un­til pump­kin is ten­der. Cool slightly, then, in 2 batches, whiz in a blender un­til smooth. Sea­son to taste.

To serve, swirl ex­tra co­conut milk through soup. Top with co­rian­der leaves and sprin­kle with freshly ground black pep­per.

PER SERVE • 8G PRO­TEIN • 35G SAT FAT • 17G CARB • 11G SUG­ARS • 780MG SODIUM • 550 CAL (2305KJ)

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