Wednesday, October 13, 2010

Fall recipe

In honor of fall, one of my favorite soups.

Pumpkin Curry Soup
2 T olive oil
1 cup coarsely chopped onion (1 small onion)
2 cloves garlic
1 1/2 tso curry powder
1/2 tsp salt
1/4 tsp ground white pepper
3 cups chicken broth
1-15 oz can pumpkin
1 can coconut milk
Heaping spoonful of peanut butter

Combine olive oil and onion and garlic in saucepan over medium-high heat.  Cook, stirring frequently for 2-3 minutes until tender.  Stir in curry powder, salt and pepper--cook one minute.

Add broth and pumpkin; bring to boil.  Reduce heat to low and cook, stirring occasionally for 15-20 minutes.  Stir in coconut milk.  Transfer mixture to food processor or blender (in batches, if necessary); cover.  Blend until smooth.  Add peanut butter to your liking (I love chunky peanut butter).  Serve warm.

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