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Curried Pumpkin Soup Recipe
2 small yellow onions
4 peeled chopped cloves garlic
2 tablespoons olive oil
2 cans chicken broth
1 can pumpkin
1 tablespoon curry powder
1/2 teaspoon red pepper flakes
1/2 teaspoon coriander
1 tablespoon parsley flakes
1 cup half-and-half
(salt and pepper to taste, but remember, the chicken broth should already have salt)
In large stockpot, cook the onion and garlic in the oil until translucent, about 10 minutes. Add chicken broth and spices. bring to boil. Add solid pumpkin, stir constantly, bring to boil again. turn heat down to VERY low and cover and simmer about 10 minutes. remove from heat. Now, the tricky part. In VERY small batches (2 or 3 cups at a time) transfer the hot soup to your blender. Be sure to hold the lid on top of the blender and even cover it with a towel to prevent blowouts. (I've had this hot mixture spatter all over before, when I wasn't careful) Puree the mixture until totally smooth. You should notice a TOTAL change in color and texture in the "before" and "after" soup. Transfer the newly smooth, blended soup to a clean pan. After all the soup has been pureed, slowly blend in the cream. reheat the soup gently and serve immediately. This recipe makes a lot of soup--enough for at least 5 people to have a big bowl.
One caveat--like most foods, the intensity of the flavors (especially the red pepper flakes, which i usually am pretty liberal with) does grow after the soup has rested a day or two in the fridge. If it gets too "hot" for your palette, I suggest adding a bit of plain, sodium-reduced chicken broth.
Fantastic with just a simple loaf of good fresh crusty bread.
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