Curried Pumpkin Soup

Curried Pumpkin Soup
Photo by Romulo Yanes

Ingredients

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

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
    • 2 tablespoons unsalted butter
    • 2 onions
    • 1 carrot
    • 1 cup heavy cream
    • 2 leeks
    • 3 allspice berries
    • 1/4 cinnamon stick, 2 cloves
    • 1 sweet potato
    • +5 other ingredients
  • Curried Pumpkin Soup
    • 2 1/2 teaspoons salt
    • 1 (13.5-oz.) can lite coconut milk
    • 1 tablespoon minced fresh ginger
    • 1 cup water
    • 1/8 teaspoon ground red pepper
    • +8 other ingredients


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