My mother made a curried pumpkin soup a few Thanksgivings back and I almost forgot about all the other dishes on the Thanksgiving table because I ate about two bowls of it. I followed her basic recipe and tweaked just a bit with some cumin to make this pumpkin soup spicy, creamy and addictive. My mother doesn't take too many shortcuts so she roasted a pumpkin to make her soup. I am all about shortcuts when I cook, so I cheated by using pumpkin puree out of a can and made this soup in about 30 minutes. I love the idea of starting off my Thanksgiving meal with this warm comforting soup. This year I will make sure I save room for all the other yummy dishes and the turkey.
Ingredients:
2 cans (150z) pumpkin puree ( **do not use canned pumpkin pie filling)
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1 large onion diced
1-2 green chilies sliced
1Tbs grated fresh garlic
1 Tbs grated fresh ginger
2Tbs butter
1-2 Tbs canola oil
1 can coconut milk
4-5 cups chicken or vegetable stock
chicken or vegetable bullion cubes as needed
1 tsp cumin powder
1 tsp curry powder
1/4 tsp cinnamon
1/8 tsp grated fresh nutmeg
salt and black pepper to taste
Directions:
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Heat butter and canola oil in a large soup pot. Then add diced onions and chilies to saute until softened. Next add ginger and garlic. Saute for another minute or more.
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Then add the cumin powder, curry powder, cinnamon, nutmeg, salt and pepper and saute for another minute. Next add the pureed pumpkin and mix with all the other ingredients.
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Add the chicken or vegetable broth and simmer for 20 minutes. Adjust flavor with bullion as needed. Use a hand blender or transfer in batches to a blender and puree soup until creamy. Finally add the can of coconut milk and simmer for another 10 minutes. Taste for seasoning and serve hot. Enjoy.
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