Cookbook:Pumpkin Soup with Curry

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Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

  • 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
  • Black pepper to taste
  • 1 cup cream

Procedure[edit | edit source]

  1. Sauté onions with olive oil until translucent
  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 forgo reheating and store in a suitable airtight container

Variations[edit | edit source]

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.

Tips and Notes[edit | edit source]

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