9.15.2011

Pumpkin Curry Soup

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Good morning :)

It is cold in Chicago already and half of the city seems to have the "ick" virus - the one where you don't have much of an explanation other than that you feel "ick" -- or "ugh," depending on your pronunciation.

So, in short, Chicago=Cold+Sick. But not me. Not with this soup :)

The colder it gets outside, the more heat this girl wants in her soup. Gotta get warm from the inside too, you know?

This soup reminds me of a butternut squash soup I was once obsessed with. I used to add cayenne pepper to that one to get the kick I like -- definitely not going to need to add any to this baby! The onion and curry really pop and the thickness of the soup makes it feel like a heavy cream based luxury - without actually being cream based (cream based = bad for you).

Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4-6 Servings
Ingredients:
  • 1/2 Pumpkin
  • 2 tbsp Butter
  • 1 1/2 Yellow Onions
  • 3 cloves Garlic
  • 1/2 tablespoon Cayenne Pepper
  • 1 tablespoon Curry Powder
  • 1/2 tablespoon Cumin
  • 2 cups Skim Milk
  • 2 cups Chicken Broth
  • 5 cups Cubed Cooked Pumpkin
Cooking Directions:
  1. Rinse pumpkin
  2. Using a serrated knife, cut the pumpkin in half
  3. Using an ice cream scooper, scoop out strings and seeds
  4. Cut pumpkin into 6-10 pieces, small enough to fit numerous pieces into a steaming basket.
  5. Place in steamer on stovetop. Add water and steam for 15-25 minutes, checking regularly to replace water. Pumpkin is cooked when a toothpick easily pierces its skin.
  6. Let cool, then peel or cut skin off and discard.
  7. Cube 5 cups worth of pumpkin "meat." Size is not particularly important, as it will all be blended in the end.
  8. In a large pot, add butter, onions, and garlic and stir for 5 minutes.
  9. Add Chicken Broth, Pumpkin, Curry, Cayenne, and Cumin and cook for 15 minutes.
  10. One blender-full at a time, transfer soup to blender and blend, then transfer to a new pot of similar size.
  11. In new pot, add milk and additional Curry to taste.
  12. Serve. (Optional: Garnish with sour cream, cayenne pepper, and/or basil leaves).














3 comments:

  1. Girl, you seriously should have a show on Food Network or something! You make the best food!

    ReplyDelete
  2. Loving your blog! I am your newest follower. Found you through the Thursday Friend's Cafe bloghop!

    http://thechaffins.blogspot.com

    ReplyDelete

I love it when you comment. You make me feel all happy inside! Just keep it classy, will ya?

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