Cookbook:Pumpkin Soup with curry

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Cookbook | Recipes

[edit] Ingredients

• 1 15 oz. can pumpkin

• 2 15 oz. cans of chicken broth (reduced sodium is best)

• 1 medium sweet onion

• 1 to 2 tbsp. olive oil

• 1 tsp. curry

• 1/8 tsp. nutmeg

• 1 bay leaf

• Back pepper to taste

• 1 cup skim milk

[edit] Directions

1. Saute onions with olive oil until transluscent
2. Add pumpkin and broth; mix well.
3. Add all spices and simmer for at least 15 minutes; remove bay leaf.
4. Let soup cool to lukewarm temperature and puree in a blender for smooth texture.
5. Return to saucepan and add milk. Reheat on lower temperature to serve immediately or forego reheating and store in tupperware.

[edit] Variations

I have added twice the curry powder and still really enjoyed the soup. You also might add a little coriander. The above version is milder. Also this soup is fairly thick; consider adding more chicken broth if you like a thinner soup. You can also find versions without the milk added. And, of course, if vegetarian, vegetable broth works just as well.

[edit] Tips and Notes

Cooling the soup well before blending improves safety, but it also prevents the plastic blender top from absorbing the orange color of the pumpkin.