You will need :-
- 500 g mixed winter squash
- 1 ripe persimmon ( without skin and chopped )
- 1 big onion
- 2 tbsp. roughly chopped celery
- 2-3 cloves garlic
- 1-2 dried bay leaves
- 1 tbsp. ginger grated
- 2-3 tbsp. curry powder
- 2 tbsp. olive oil
- 500 ml vegetable stock
- 2 small sweet potatoes washed peeled and cubed
- Salt and freshly ground black pepper
- Fresh coriander for garnish
Method :-
Wash, peel and roughly chop squash.
Heat oil in a pressure cooker and sauté onion, celery, bay leaves and onion.
Add chopped squash , sweet potatoes and ginger and cook 3-4 minutes.
Now add curry powder , persimmon and salt, cook 2 minutes add vegetable stock.
After 3 whistle turn off the heat and let the pressure cooker naturally.
Puree with a hand blender and check the seasoning.
Sprinkle freshly ground black pepper and garnish with fresh chopped coriander.
Serve hot with crusty bread.
Enjoy and thank you for visiting :)
Notes
Carrots or potatoes can be added instead of sweet potatoes.
For a rich soup cream can be added. Vegan can use coconut milk.
To score a few extra points on presentation drizzle spoonful of extra virgin olive oil .
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