Pumpkin Soup Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 large can of pumpkin or 1 1/2 lbs. of winter yellow squash or butternut squash
1 large onion, chopped
2 cloves garlic, pressed
1 T. brown sugar
1 qt. chicken stock
1 can coconut milk
1 pint cream
1 pint milk
1 tsp. each cumin, cinnamon and nutmeg
2 T. curry
1 T. turmeric
1 tsp. garam marsala paste (Indian spice)
1/2 tsp seasoned salt
|
|
Directions: |
Directions:If fresh squash is used, peel and cut into cubes before cooking. It can be cooked in microwave. When it is cooked puree in food processor or blender. Place in pan and add to chicken broth. Add all the spices and simmer for about 1/2 hour. Add milk and cream to pan and simmer for 30 minutes. Add cream to mixture and warm to serving temp. Garnish with cilantro. |
|
Personal
Notes: |
Personal
Notes: I have started using the canned pumpkin because the cooking process for the soup is quicker . I don't feel that the taste of soup is affected. When we were downunder we ate our way through Australia and New Zealand on pumpkin soup. There are numerous version of this soup. This recipe is a combination of many versions.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Pumpkin Soup is from