This recipe uses oven-roasted buttercup as a starting point. Click here for instructions on how to roast a buttercup.
Ingredients
| 1 Tbsp | Olive oil |
| 1 | Carrot, large, roughly chopped |
| 1 stalk | Celery, roughly chopped |
| 1 | Onion, roughly chopped |
| 3 cloves | Garlic, crushed |
| 1 | Bay leaf |
| 1 piece | Ginger, small, grated |
| ½ tsp | Ground coriander |
| ½ tsp | Ground cumin |
| ½ tsp | Curry powder |
| ½ tsp | Ground turmeric |
| 1 | Apple, peeled and grated |
| 3 cups | Buttercup pumpkins, roasted (Main) |
| 3 cups | Chicken stock, hot |
| 1 tsp | Salt |
| 1 to taste | Freshly ground black pepper |
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Directions
- Heat 1 Tbsp olive oil in a large saucepan, and add the first three vegetables along with garlic, bay leaf and ginger. Cook gently until fragrant and translucent then add coriander, cumin, curry powder and turmeric.
- Add apple, and cook for a further 5 minutes.
- Add roasted buttercup, chicken (or vegetable) stock, salt and freshly ground black pepper and simmer for 15-20 minutes.
- Remove from the heat, cover and rest soup for 10 minutes.
- Remove bay leaf and blend the soup until smooth. Add more stock if it's too thick. Check seasoning and serve with a dollop of sour cream or a swirl of olive oil.
