Curried Pumpkin Soup

Name: Curried Pumpkin Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons brown mustard seeds; 8 fresh curry leaves; 2 Tbsps minced peeled fresh ginger; 2 larges garlic cloves, minced; 0 teaspoons ground cardamom; 1 teaspoon ground coriander; 2 teaspoons ground cumin; 12 fl. oz.s 1/2 cups reduced-sodium chicken broth; 59 milliliters olive oil; 473 milliliters medium onions, finely chopped; 1 teaspoons dried hot red pepper flakes; 2 teaspoons salt; 850 grams solid-pack pumpkin (3 1/2 cups; not pie filling); 2 Tbsps unsalted butter; 397 grams unsweetened coconut milk (not low-fat); 946 milliliters water

Curried Pumpkin Soup is a gluten free, primal, and vegetarian recipe with 12 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 178 calories, 3g of protein, and 15g of fat. It will be a hit at your Autumn event. Only a few people really liked this soup. If you have garlic cloves, solid-pack pumpkin, butter, and a few other ingredients on hand, you can make it.

Instructions

Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes.

Ingredients you will need

Butter

Onion

Equipment you will use

Pot

Add garlic and ginger and cook, stirring, 1 minute.

Ingredients you will need

Garlic

Ginger

Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.

Ingredients you will need

Red Pepper Flakes

Coconut Milk

Coriander

Cardamom

Pumpkin

Broth

Cumin

Water

Salt

Soup

Equipment you will use

Blender

Bowl

Pot

Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds.

Ingredients you will need

Mustard Seeds

Cooking Oil

Pop

Equipment you will use

Frying Pan

Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.

Ingredients you will need

Curry Leaves