February 17, 2017

Pumpkin curry soup

Posted in Soups, Vegetables at 3:37 pm by Sheila OConnell

Ingredients:
2 tbsp extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, minced
2 tsp fresh ginger, grated or finely chopped
2 tsp curry powder
1 1/2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
kosher salt
freshly ground black pepper
3 cups pumpkin puree (canned, or I guess you could use fresh if you really have nothing else to do with your time that day)
1/4 cup brown sugar, packed
4 cups vegetable or chicken stock (sometimes I use 2 cups of each)
1 14-oz can coconut milk, stirred or whisked in a bowl until mostly smooth
Optional: a cup or two of cooked chopped chicken, if you have it around and want some extra protein

Garnishing options:
toasted pumpkin seeds
cilantro leaves
fresh lime juice
sour cream

Steps:
Heat oil in a large pot over medium-high heat.  Add onion and cook until tender, about 4 or 5 minutes.  Add garlic and ginger, stirring until fragrant, about 1 minute.  Stir in curry, cinnamon, nutmeg, and cloves and season with salt and pepper.

Stir in pumpkin puree and brown sugar.  Whisk in stock and bring to boil.  (If you are adding cooked chicken you can do it now.)  Reduce heat and simmer until slightly thickened, about 15 minutes.  Add coconut milk and cook over low heat until warmed through.  Season to taste with salt and pepper.

Serve in bowls and garnish with any or all of the above garnishing options.

 

 

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