nourishing

what better than a steaming bowl of thick soup to get us through the melbourne cold...

Spiced sweet pumpkin soup

Vegetable oil

1 onion, chopped,
1 hot chilli, chopped
5cm piece ginger, chopped finely/grated
4 garlic cloves, crushed/sliced
1 tsp brown mustard seeds
6-8 curry leaves

Fry all this up together. Watch the projectile mustard seeds as they hit the hot oil, they'll pop themselves all over the stovepot and ricochet off you. Make sure the spices dont burn (you may need to start frying the onion and then add the spices a minute or two later.

2 butternut pumpkin halves, chopped (you can supplement or substitue with sw. potato)
3 roasted red capsicum, chopped (slip skins off and deseed)

Pop into the fried mix, close pot for 8 minutes on low heat.
Cover mixture with stock. Bring to boil, then simmer on low heat for 20 minutes (or until pumpkin softens). At the 10 minute mark, add 1-2 C of fresh sweetcorn.

Zjum zjum zjum with the handmixer. It should be nice and thick (coz that's the way soup should be). Eat with crusty bread...

**inspired by the millions of pumpkins in the world. special creations!