Friday, September 12, 2014

Pumpkin Curry Soup

Fall is in the air and I thought I'd post some of my favorite recipes.  I LOVE soup!!  I love creamy, chunky, and chili-type soups.  Here is one of our family favorites.


2 T butter or olive oil
1 c chopped onion (1 small)
2 cloves garlic
1 ½ tsp curry powder
½ tsp salt
¼ tsp ground white pepper
3 c chicken broth
1-15 oz can pumpkin (or fresh--just cut it in cubes and boil it for about 20 minutes and puree)
1 can coconut milk
Heaping spoonful of peanut butter

Melt butter in large saucepan over medium-high heat.  Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender.  Stir in curry powder, salt and pepper; cook one minute.

Add broth and pumpkin; bring to boil.  Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in coconut milk.  Transfer mixture to food processor or blender (in batches, if necessary); cover.  Blend until smooth.  Add peanut butter and stir—if you like the chunky PB.  Otherwise, throw it in the blender.  Serve warm.  

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