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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Curry Pumpkin Soup Recipe

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This recipe for Curry Pumpkin Soup is from The TBayTel Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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