MADRAS STYLE PUMPKIN SOUP
MADRAS STYLE PUMPKIN SOUP
It’s winter in the land of #AUStriches and soup is perfect this time of year. This soup really is killer. I think the addition of the green apple adds a tartness that plays off the sweet butternut pumpkin. #yumstr
It is a really easy recipe to make with the most challenging part being peeling the pumpkin 😆. I haven’t added it to the recipe but a squirt of sriracha and some chopped Thai basil or cilantro as garnish is what I would recommend. Really anything is possible though. I have added shredded chicken in the past.
If you don’t have all the spices it is ok to use a premixed powder but I do like making my own and having some stored. I have added a recipe at the bottom.
I have suggested cutting the pumpkin into 2cm cubes but you can cut them larger it will just take longer to cook.
I use a homemade chicken stock and I have posted a recipe for that but reach out and I can send one through. #enjoy
#proofofwork: 1 1/4 hours total time. 20-30 minutes preparation and 3/4 hour cooking but this does depend on how big you cut the pumpkin.
Yield: approximately 3 litres
Ingredients:
2 ea shallots, peeled and 1cm dice
50 g ginger, rough chopped
30 g garlic, rough chopped
3 teaspoons Madras curry powder (see below)
1.5 kg butternut pumpkin, peeled and 2cm dice
3 ea large Granny Smith apples, peeled and 2 cm dice
1.5 L chicken stock
500ml coconut milk
To taste salt and pepper
Method:
- Prepare all the vegetables as advised above.
- In a large pot, over a low to medium heat, sauté the onions in some fat (I have a stash of chicken fat) until they begin to soften. I have a 5L cast iron Dutch oven I use.
- Add in the ginger and garlic and cook until soft. Add in the spice mix and sauté until it is fragrant.
- Add the butternut pumpkin and coat with the spice mix.
- Deglaze with the chicken stock, and stir the soup scraping any sediment off the bottom.
- Bring the soup to a soft boil and turn it down to a simmer. After about 15 minutes add in the apples and cook until soft.
- Purée the soup with a stick blender and then finish with the coconut milk. Cook out for another 15 or so minutes or until you are happy with the consistency. I like my soup to be thick enough to coat the back of a spoon or as the French call it nappe.
- Season with salt and pepper. I also finish this with a smoked sriracha that a mate of mine makes but regular sriracha will work too.
MADRAS SPICE POWDER
makes about 1 cup
1/2 cup coriander seeds
1/4 cup cumin seeds
1/8 cup fennel seeds
2 whole dried red chillies broken up
1 tablespoons black peppercorns
1 tablespoons black mustard seeds
1 teaspoon fenugreek seeds
1/2 tablespoon ground turmeric
Toast all the spices together until fragrant and then blend in a coffee grinder or if you wanna go old school and aren’t scared of some #proofofwork use a mortar and pestle.
#chefstr #foodstr #yumstr #homemade #eatrealfood #noshtr
#nostr #plebchain #grownostr
