Curried Pumpkin Soup
Recipe Courtesy of Soup’s On!
Serves 6 to 8
5 cups vegetable stock or water
1 1/4 cup diced yellow onion
3/4 cup diced celery
1/2 teaspoon seeded and diced hot chili pepper
4 large garlic cloves
4 cups pumpkin, 1/2 inch chopped pieces
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
2 teaspoons sea salt, or to taste
1/4 teaspoon ground black pepper
1 1/2 cups soy creamer, coconut milk, soy milk, rice milk, or almond
milk
2 tablespoons finely chopped cilantro
1 1/4 cup diced yellow onion
3/4 cup diced celery
1/2 teaspoon seeded and diced hot chili pepper
4 large garlic cloves
4 cups pumpkin, 1/2 inch chopped pieces
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
2 teaspoons sea salt, or to taste
1/4 teaspoon ground black pepper
1 1/2 cups soy creamer, coconut milk, soy milk, rice milk, or almond
milk
2 tablespoons finely chopped cilantro
1. Place the vegetable stock in a three-quart pot over high heat. Add all of the ingredients except the soy creamer and cilantro, and cook until the pumpkin is just soft, approximately 15 minutes, stirring occasionally.
2. Add the soy creamer, carefully transfer to a blender, and blend until creamy.
3. Return to the pot, add the cilantro and cook for five minutes over medium low heat, stirring occasionally.
Variations:
Replace the pumpkin with any squash such as butternut, acorn, or buttercup. Replace the curry powder with two teaspoons of chili powder, and 1/2 teaspoon of chipotle chili powder for a Mexican theme.
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