Asian Style Pumpkin Soup with Onions Recipe

Ingredients

( for 4 people )

800 g butternut squash
1 teaspoon olive oil
2 tbsp İçim Butter
One thin slice of fresh ginger
1 tbsp curry
3 garlic cloves, crushed
500 ml İçim Chef Cream
750 ml chicken or vegetable stock
1 lime juice
4 spring onions, chopped
1 red pepper

Preparation

Peel the pumpkins, slice into 2 cm strips. Preheat the oven to 220°C. Put the pumpkin in the oven on baking paper on a large baking tray. Drizzle 1 teaspoon of olive oil over them. Cover the pumpkins using wax paper as an awning. Bake for 45 minutes until the pumpkins are tender. Remove from the oven and allow to cool. Heat the Icim Butter in the pan. Add ginger, curry, garlic, lime juice and sugar and mix for 1 minute. Add the İçim Chef Cream to the mixture and boil for 2 minutes. Stir in the pumpkins and chicken/vegetable stock. Cook together for another 10 minutes. Put the mixture through a sieve and put it on a serving plate and remove the ginger from it. You can serve the soup with spring onions and fresh basil on top, depending on preference.