Name: Kerrie-pampoensop
Yield: Genoeg vir 4
Cuisine: European
Ingredients: Gekaramelliseerde pampoenwiggies; 8 dun pampoenskyfies; 30 ml (2 e) heuning; 30 ml (2 e) olyf- of avokado-olie; sout en gemaalde swartpeper; Kerrie-pampoensop; 1 L (4 k) warm hoenderaftreksel; 1 kg pampoenblokke; 1 x 410 blik klapperroom; sout en gemaalde swartpeper; 15 ml (1 e) olyf- of avokado olie; 1 ui, gekap; 1 wortel, gerasper; 1 stingel seldery, fyn gesny; 2 knoffelhuisies, gekneus; 15 ml (1 e) gemmer, fyn gerasper; 30 ml (2 e) rooi kerriepasta; 1 x 400 g blik lensies, gedreineer; hand vol koljanderblare; 4 snye roosterbrood vir die voorsitslag.; English recipe; Curried pumpkin; 1 L (4 kb) hot chicken stock; 1 kg diced pumpkin; 1 x 410 tin coconut cream; salt and ground black pepper; 15 ml (1 tablespoon) olive or avocado oil; 1 onion, chopped; 1 carrot, grated; 1 stalk celery, finely chopped

Probeer ook: Botterskorsie-en-lemoensop

Kerrie-pampoensop

Serves: Genoeg vir 4 Nutrition facts: 200 calories 20 grams fat

Ingredients

Gekaramelliseerde pampoenwiggies
8 dun pampoenskyfies
30 ml (2 e) heuning
30 ml (2 e) olyf- of avokado-olie
sout en gemaalde swartpeper
Kerrie-pampoensop
1 L (4 k) warm hoenderaftreksel
1 kg pampoenblokke
1 x 410 blik klapperroom
sout en gemaalde swartpeper
15 ml (1 e) olyf- of avokado olie
1 ui, gekap
1 wortel, gerasper
1 stingel seldery, fyn gesny
2 knoffelhuisies, gekneus
15 ml (1 e) gemmer, fyn gerasper
30 ml (2 e) rooi kerriepasta
1 x 400 g blik lensies, gedreineer
hand vol koljanderblare
4 snye roosterbrood vir die voorsitslag.
English recipe
Curried pumpkin
1 L (4 kb) hot chicken stock
1 kg diced pumpkin
1 x 410 tin coconut cream
salt and ground black pepper
15 ml (1 tablespoon) olive or avocado oil
1 onion, chopped
1 carrot, grated
1 stalk celery, finely chopped
2 cloves garlic, crushed
15 ml (1 tablespoon) ginger, finely grated
30 ml (2 tbsp) red curry paste
1 x 400g can lentils, drained
handful of coriander
4 slices of toast to serve

Instructions

Voorverhit die oond tot 200 °C.
1. Gekaramelliseerde pampoenwiggies: Sit die pampoenskyfies in ’n oondpan en sprinkel die heuning en olie oor. Geur na smaak en bak vir 30 min. tot gekaramelliseer en gaar.
2. Kerrie-pampoensop: Bring die hoenderaftreksel tot kookpunt in ’n kastrol oor hoë hitte. Voeg die pampoen by en kook vir 15 min. Of tot gaar. Voeg die klapperroom by en meng in ’n voedselverwerker, maar nie te fyn nie -daar moet nog ’n paar stukkies pampoen in wees. Geur na smaak.
3. Verhit die olie in ’n pan oor hoë hitte en braai die ui, wortel en seldery vir 5 min. of tot sag.
4. Voeg die knoffel, gemmer en kerriepasta by en braai vir 1 min. Geur na smaak.
5. Voeg die pampoensop en lensies by en verhit vir 5-10 min. tot goed deurwarm.
6. Sit voor met die gekaramelliseerde pampoenwiggies, koljanderblare en roosterbrood.

English recipe

Preheat the oven to 200 ° C.
1. Caramelised pumpkin wedges: Place pumpkin in a roasting pan and sprinkle with honey and oil. Season to taste and bake for 30 minutes until caramelised and cooked.
2. Curry pumpkin soup: In a sauce pan, bring the chicken stock to a boil over a high heat . Add the pumpkin and cook for 15 minutes or until done. Add the coconut cream and blend in a food processor, but not too fine -there should be a few whole pieces of pumpkin left. Season to taste.
3. Heat the oil over high heat in a pan, and fry the onion, carrot and celery for 5 minutes or until soft.
4. Add the garlic, ginger and curry paste and fry for 1 min. Season to taste.
5. Add the pumpkin and lentils and cook for 5-10 minutes or until well heated through.
6. Serve with the caramelised pumkin wedges, coriander and toast.

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