4 tablespoons ghee
3 chopped big onions
2 teaspoons curry powder
1/3 teaspoon crushed pepper
2 tablespoons of minced garlic
1/2 teaspoon ground coriander
2 cups of milk
5 1/4 cups of chicken broth
8 cups of chopped roasted pumpkin
1/2 cup brown sugar
2/3 cup cream
Melt the butter in a pan at medium heat. Add the onions and garlic and cook, stirring often, until golden. Add spices and stir.
Add the cups of chopped pumpkin and the chicken broth, bring to a boil and reduce heat, simmer for about 12 minutes.
Transfer to a food processor. Blend until smooth. Return to saucepan.
With the soup on low heat, add half a cup of brown sugar and mix. Slowly add the milk and the cream.
Recipe provided by Restaurants.mu, the leading Mauritius Restaurants Guide.