A fall favorite in our home is the most delightful pumpkin curry soup. I have made this recipe with canned pumpkin, roasted butternut squash, and fresh roasted pumpkin. In all varieties, it is both easy and delish. Two thumbs up from my 12-year-old, so in my opinion, it’s perfect.
Pumpkin Curry Soup
2 tablespoons butter or margarine
1 cup chopped onion (1 small)
2 cloves garlic, finely chopped
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 cups low sodium vegetable broth
1 (15-ounce) can pumpkin pie filling (2 cups pumpkin puree or roasted butternut squash as a sub)
1 (12-ounce) can evaporated milk
1 cup chopped onion (1 small)
2 cloves garlic, finely chopped
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 cups low sodium vegetable broth
1 (15-ounce) can pumpkin pie filling (2 cups pumpkin puree or roasted butternut squash as a sub)
1 (12-ounce) can evaporated milk
- Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.
- Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm with a dollop of chevre if preferred.
Makes about 6 one cup servings.
No comments:
Post a Comment