Curried Pumpkin Soup

Curried Pumpkin Soup
Photo by Romulo Yanes

Ingredients

  • 2 teaspoons ground cumin
  • 2 teaspoons brown mustard seeds
  • 2 large garlic cloves
  • ¼ cup olive oil
  • 8 fresh curry leaves
  • 2 tablespoons unsalted butter
  • 4 cups water
  • + 9 more ingredients
    • ¾ teaspoon dried hot red pepper flakes
    • 1 ½ tablespoons fresh ginger
    • 1 14-oz can unsweetened coconut milk (not low-fat)
    • 2 medium onions
    • 1 ½ cups reduced-sodium chicken broth
    • 1/8 teaspoon ground cardamom
    • 1 ½ teaspoons salt
    • 1 teaspoon ground coriander
    • 2 15-oz cans solid-pack pumpkin (not pie filling)

Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, ...

View full recipe at Epicurious

Comments

Variations on Curried Pumpkin Soup

  • Curried Pumpkin Soup
    • 1 tablespoon mild curry powder
    • 6 cups water, preferably spring water
    • 1 pound pumpkin
    • 1 pound butternut squash
    • chives
    • 1 Granny Smith apple
    • +7 other ingredients
  • Curried Pumpkin Soup
    • 1 (32-oz.) container low-sodium fat-free chicken broth
    • Garnishes: sour cream, chopped fresh chives
    • 1 tablespoon minced garlic
    • +10 other ingredients


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