Recipe of the Week

Recipe of the Week
Curried Pumpkin Soup

Ingredients

  • 1 Tbsp. canola oil
  • 1 Tbsp. butter
  • 1 cup chopped onions
  • ¾ cup chopped carrots
  • 2 cloves garlic, minced
  • 2 tsp. minced fresh ginger (¼ to ½ tsp. ground ginger)
  • 1 ½ tsp. curry powder
  • 1 ½ to 2 cups vegetable broth
  • 2 cans (15 ounces each) pumpkin puree
  • 1 cup canned coconut milk
  • ½ tsp. salt
  • pinch of sugar

Directions

  • Heat oil and butter in large saucepan over medium heat until hot.
  • Add onions, carrots, garlic, ginger, and curry powder. Cook until carrots are soft, 5 to 8 minutes.
  • Pour in 1 ½ cups of broth and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 10 minutes. Stir in pumpkin, coconut milk, salt, sugar, and cook 2 minutes.
  • Transfer to a blender or food processor and puree until very smooth.
  • Return to pan and heat through.
  • Serve with a dollop of sour cream in the center of each bowl and scatter some minced red bell pepper and cilantro as a garnish. (optional)

Serves: 4.

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