Spicy Pumpkin Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 Tbsp butter
4 Chopped onions
2 tsp minced garlic
1/2 tsp crushed red pepper
2 tsp curry
1/2 tsp ground coriander
1/2 tsp cayenne pepper
1/2 C brown sugar
1 C cream
5 C vegetable broth
6 C oven roasted pumpkin
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Directions: |
Directions:OVEN ROASTED PUMPKIN
Place 2-3 cleaned and halved sugar pumpkins on a parchment lined baking sheet.
Roast in a preheated 350º F oven for 45 minutes to 1 hour. Cool.
SOUP
Saute the onion and garlic in the butter for about 4 minutes.
Add the spices and stir for 1 minute longer.
Add the pumpkin and broth and cook over medium heat for 15 minutes.
Blend the mixture with an emulsion blender (or transfer to a blender).
While on low heat, add the cream and sugar.
Adjust seasonings and stir often until heated through.
Tips:
I use Thai red curry paste and often double the amount. You can also add prawns to make this a full meal!
If you can't grow sugar pumpkins in your garden, buy a bunch of them from the Oldfield Market in the fall. Roast them and store them in the freezer. Well worth the effort!! |
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Personal
Notes: |
Personal
Notes: Growing up we never ate pumpkin (or any squash!). My first taste of pumpkin was when Fred requested it from his bed in hospice. Seeing his reaction made me try it. This is now one of our favourite soups. I make it in large batches and freeze the leftovers.
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