| This recipe is liked by 0 person(s). |
Spicy Pumpkin Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| INGREDIENTS | |
| Olive oil | |
| 2 medium | yellow onions, chopped |
| 2 teaspoons | minced garlic |
| 1/8 teaspoon | crushed red pepper |
| 2 teaspoons | curry powder |
| 1/2 teaspoon | ground coriander |
| Pinch | ground cayenne pepper, (optional) |
| 3 (15 oz) cans | 100 percent pumpkin or 6 cups of chopped roasted pumpkin* |
| 3 cups | chicken broth, (or vegetable broth for vegetarian option)** |
| 1/4 cup | brown sugar |
*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use.
METHOD
Add onions and garlic and cook, stirring often, with olive oil until softened, about 4 minutes. Add spices and stir for a minute more.
2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
4 With the soup on low heat, add brown sugar and mix. If a little too spicy, add yogurt to cool it down. Continue to season to taste. You might want to add a teaspoon of salt.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe