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Curried Tomato Bell Pepper Soup Recipe

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This recipe for Curried Tomato Bell Pepper Soup, by , is from The Issa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Issa


2 tbsp. oil
4 cups chopped onion
3 garlic cloves, minced
1 can (29 oz) diced tomatoes
1 can (15 oz) pure pumpkin
1 can (6oz) tomato paste
1 cup diced red bell pepper
1 cup diced green peppers
1/2 tsp.salt
1 cup whipping creams or half and half
1/2 cup fresh cilantro
2 tbsp. curry powder
1 tbsp. fresh ginger
1/4 tsp. crushed red pepper
5 cups chicken broth

Heat dutch oven or large pot over medium heat until hot. Add onions cook 5-7 minutes or until tender
Add garlic, curry powder, ginger and crushed red pepper. Cook 2 minutes. Add broth, tomatoes, pumpkin, tomato paste, red and green bell peppers and salt. Increase to high eat. Bring to a boil; reduce heat to medium low. Simmer 20 minutes stirring occasionally. Soup can be made up to 1 month ahead and frozen. Thaw in refrigerator. Bring to a simmer over medium low heat; continue with remainder of recipe. Add cream; cook 5 minutes stirring occasionally. If using half and half do not let boil. Garnish with cilantro.

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