Curried Pumpkin Soup
Ingredients
4 tablespoons butter
1 teaspoon minced fresh ginger
4 cups organic chicken broth (or vegetable broth)
1 1/2 teaspoons curry powder
1/2 teaspoon turmeric
1/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon crushed red pepper flakes
16 ounces pure pumpkin, fresh-baked or canned
1 can light coconut milk
Preparation
1
Melt butter in a soup pot over medium heat. Add onion, garlic, and ginger, and sautee until onion is translucent, about 5 minutes.
2
Mix in broth,curry powder, turmeric,coriander, salt,cinnamon, nutmeg, and red pepper flakes.
3
Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and let boil gently for another 15-20 more, stirring occasionally.
4
Add pumpkin and coconut milk, and puree in blender, in batches if necessary, until smooth.
5
Return soup to stove and cook for another 5 minutes.
6
Before serving, sprinkle top of soup with roasted pumpkin seeds. (It looks nice and is also tasty!)
Tools
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About
You can use either canned or fresh pumpkin for this. You can also cut down on or eliminate the red pepper flakes if you prefer a milder soup!
Yield:
4 Person
Added:
Tuesday, October 26, 2010 - 9:51am
