Curried Chilli Pumpkin and Leek Soup
1 leek, trimmed, washed and sliced,
1-tablespoon olive oil,
1 clove garlic, crushed,
1-teaspoon curry powder,
500gr pumpkin flesh,
3 cups hot chicken stock,
Freshly ground black pepper and
¼ cup thickened cream.
Combine leek, oil, garlic and curry in a large microwave-safe bowl. Microwave on high (100%) power for 3 minutes.
Add pumpkin. Cook for 3 minutes, stirring every minute.
Blend in stock and seasonings including ½ teaspoon Turbo Supercharge. Cover with lid or cling wrap. Cook for 10 to 12 minutes or until pumpkin is tender. Allow to rest (covered) for 5 minutes.
Purée mixture using a hand blender or food processor. Reheat for 3 minutes, stirring occasionally.
Ladle into bowls and garnish with chopped Peter Pepper Penis Chilli serve immediately with a swirl of cream.
TheChilliFactory.com All material © copyright by The Chilli Factory 2000 - 2013