Curried Pumpkin Soup
(from janela’s recipe box)
a very simple and tasty soup
Source: Southern Living magazine 2006 (Oct or Nov)
Prep time: 25 minutes
Cook time: 40 minutes
Serves 6 people
Categories: soups
Ingredients
- 1 large sweet onion
- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 Tbsp minced fresh ginger
- 1 Tbsp curry powder
- 1/8 tsp ground red pepper
- 1/8 tsp ground cumin
- (Note: I used 1/2 tsp garam masala instead of the cumin)
- 2 (15-oz.) cans unsweetened pumpkin
- 1 cup water
- 1 (32-oz.) container chicken broth
- 1 (13.5-oz.) can lite coconut milk
- 1 Tbsp fresh lime juice
- 2 1/2 tsp salt
Directions
-
Saute onion in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender.
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Add garlic and next 4 ingredients; saute 1 minute.
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Add pumpkin, 1 cup water and broth; bring to a boil.
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Reduce heat to medium; add coconut milk, lime juice and salt.
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Simmer, stirring often, 25 minutes. Remove from heat and cool.
-
Process pumpkin mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides.
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Return pumpkin mixture to Dutch oven, and cook over medium heat until thoroughly heated.
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Garnish with sour cream and chopped chives, if desired.