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Amelia Islander

Curried Pumpkin Soup a Seasonal Favorite

Oct 28, 2016 02:00AM
Instead of tossing out your jack-o-lantern this year, consider using it to make Curried Pumpkin Soup, a seasonal delight. The smallest pumpkins are the tastiest, but any pumpkin will do, as long as it is fresh. Cut away the seeds and place pieces of pumpkin in a roasting pan, drizzled with olive oil, salt, and pepper. Bake at 350 degrees until pumpkin is soft and then proceed to the recipe. You may also use canned or frozen pumpkin if you prefer.

Ingredients: 1 small onion, chopped Extra virgin olive oil 1 Tablespoon curry powder 4 cups chicken broth 3 cups cooked pumpkin 1 teaspoon maple syrup 1 cup coconut milk Salt and pepper to taste

Preparation: Sauté the onion in olive oil, along with the curry powder. Add chicken broth and pumpkin and simmer on low until flavors meld and onion is soft. Add maple syrup and then puree soup with a hand immersion blender. Add coconut milk, salt, and pepper to taste. Reheat briefly, and serve. Makes about 8 servings.