Spice up your next dinner party with this unique starter. Smooth, slightly sweet pawpaw combines with a hint of chilli and lime for a flavour burst from the Caribbean. Who knew soup could be so sexy…
2 tablespoons light olive oil
1 medium Spanish onion, cut into small dice
1 clove garlic, crushed
1 teaspoon ground paprika
½ teaspoon chilli powder
¼ cup white wine
1 cup chicken or vegetable stock or water
2 cups pureed ripe pawpaw
2 teaspoons Tabasco sauce
salt and pepper to taste
In a medium saucepan heat the olive oil on medium. Add the onion and garlic. Cook on a low heat for 5-10 minutes till soft. Stir in the paprika and chilli powder, cook for 30 seconds. Add the wine, bring to the boil and simmer for 1 minute. Stir in the stock/water and pawpaw. Cook for 5-7 minutes till warm. Set aside to cool and place in an airtight plastic container. Refrigerate for a few hours or overnight to chill. Before serving, season to taste with Tabasco sauce and salt and pepper. Serves 4
Recipe by Camilla van Beuningen
Other delicious soup recipes:
* Cauliflower Soup with Sage Burnt Butter
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