"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Curry Pumpkin Soup Recipe

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This recipe for Curry Pumpkin Soup, by , is from The TBayTel Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sabina Markall
Added: Thursday, August 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 medium onion - diced about 1/2 cup
2 cloves garlic - minced
2 tsp. curry powder
1 c. water
2 c. pumpkin puree - canned
2 c. chicken or vegetable broth
1 T. sesame oil, flax oil, or Udo's 3-6-9 Oil blend.
1/2 c. yoghurt - plain
1/2 tsp. salt
2 tsp. pumpkin seeds - toasted

Directions:
Directions:
1. Simmer onions, garlic, curry powder and water in a pot over medium heat until onions are soft and liquid is reduced to half (about 10 min).
2. Add pumpkin and broth, cover and simmer over low heat for 20 min. stirring occasionally.
3. Remove from heat; stir in Udo's oil or other flavoured oil of your choice, yoghurt and salt.
4. Blend until smooth. Season to taste.
5. Garnish with pumpkin seeds and serve.

Personal Notes:
Personal Notes:
Very tasty and healthy. This soup is high in beta-carotene, potassium and fibre. Is also a good anti-oxidant.

My favourite oils are Sesame, Walnut or Hazelnut; but you don't have to use them if you don't want to. Just gives it more flavour. You could also substitute the pumpkin seed garnish with croutons if you prefer.

I don't blend the soup. The onions give it some texture and it is basically smooth anyway.

 

 

 

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