1 finely chopped onion
1 kg chopped pumpkin
60 gm butter
1 dessertspoon lemongrass cut in slices
1 tsp fresh grated or chopped ginger
1/2 chopped chili or a dash of hot chili pepper sauce
1 tsp mild curry powder
1 green cardamon
100 ml dry white wine
400 ml chicken stock
pinch sea salt
2-3 dessertspoon lime juice
freshly ground nutmeg
2 dessertspoons coriander leaves (optional)
water to add, depending on consistency of soup
- Gently soften onion and pumpkin in 30 gm butter in a large pot for a few minutes, stirring continuously. Add and mix in lemongrass, ginger, chili, curry powder, cardamon and clove.
- Add white wine and stock and season with salt, sugar, lime juice and nutmeg.
- Gently cook without lid for 15 minutes. Puree.
- Add the rest of the butter and water if required. Season again to taste. Serve with a sprinkling of coriander leaves.