It's soup season! I was reading online today, and noticed an article with a recipe for an easy Pumpkin soup. All it called for was some grated onion, pumpkin, chicken broth and cream. Of course, since I love all things pumpkin, I was totally intrigued by this. I had plenty of everything the recipe called for, minus the cream. That's when my brain started thinking, and I came up with this rather tricked out recipe I'm calling "Curried Pumpkin Soup". And guess what - it was delicious!
Here goes:
2 T. dehydrated onion (I was too lazy to grate one myself)
1 large can of pumpkin (29 oz.)
2 cans chicken broth
1 c. Lite Coconut Milk (I buy the canned variety)
1 t. black pepper
1 t. cinnamon
1/2 t. nutmeg
2 T. yellow curry powder
Pour 2 tablespoons Olive Oil in a large sauce pan, and turn the heat to medium low. Add the dehydrated onion, black pepper, and curry powder. Cook for a minute or so, until the onion is toasted. Empty the entire can of pumpkin into the pan and give it a stir, so the spices and onion are incorporated with the pumpkin. Add the chicken broth and stir together until smooth. Add the coconut milk, cinnamon and nutmeg, and stir together until smooth. Heat through until very warm (don't let it boil). Serve in a large mug or soup bowl. Enjoy!
Note that despite the coconut milk, the soup's a bit more on the savory side. So it's not going to taste like pumpkin pie. But if you want to sweeten it up a bit, I'd suggest adding a bit more cinnamon and nutmeg. Also - this makes quite a bit, so it should serve a small family, or leave you with plenty of left-overs.
Anyhoo - It's easy, it's healthy, and it's delicious. Give it a try. Really, you'll thank me for it.
Here goes:
2 T. dehydrated onion (I was too lazy to grate one myself)
1 large can of pumpkin (29 oz.)
2 cans chicken broth
1 c. Lite Coconut Milk (I buy the canned variety)
1 t. black pepper
1 t. cinnamon
1/2 t. nutmeg
2 T. yellow curry powder
Pour 2 tablespoons Olive Oil in a large sauce pan, and turn the heat to medium low. Add the dehydrated onion, black pepper, and curry powder. Cook for a minute or so, until the onion is toasted. Empty the entire can of pumpkin into the pan and give it a stir, so the spices and onion are incorporated with the pumpkin. Add the chicken broth and stir together until smooth. Add the coconut milk, cinnamon and nutmeg, and stir together until smooth. Heat through until very warm (don't let it boil). Serve in a large mug or soup bowl. Enjoy!
Note that despite the coconut milk, the soup's a bit more on the savory side. So it's not going to taste like pumpkin pie. But if you want to sweeten it up a bit, I'd suggest adding a bit more cinnamon and nutmeg. Also - this makes quite a bit, so it should serve a small family, or leave you with plenty of left-overs.
Anyhoo - It's easy, it's healthy, and it's delicious. Give it a try. Really, you'll thank me for it.
Comments