Curried Pumpkin Soup Ginie Hogan, Certified Nutrition and Wellness Counselor Crabapple Internal Medicine Halloween is around the corner and you are wondering what to serve after the apple bobbing? Try this creamy, fall themed soup, served in ornamental pumpkins or squash and top with toasted pumpkin seeds. Serves 6 to 8 5 cups vegetable stock or water 1 1/4 cup diced yellow onion 3/4 cup diced celery 1/2 teaspoon seeded and diced jalapeno 4 large garlic cloves 4 cups pumpkin, 1/2 inch chop 1 1/2 teaspoons curry powder 1/2 teaspoon ground cumin, try toasting 2 teaspoons sea salt, or to taste 1/4 teaspoon ground black pepper 1 1/2 cups coconut creamer, coconut milk, rice milk, or almond milk 2 tablespoons finely chopped cilantro Roasted sunflower or pumpkin seeds 1. Place the vegetable stock in a 3 quart pot over high heat. Add all of the ingredients except the soy creamer and cilantro, and cook until the pumpkin is just soft, approximately 15 minutes, stirring occasionally. 2. Add the creamer/milk, carefully transfer to a blender and blend until creamy. 3. Top with chopped cilantro and your choice of seeds. Variations Replace the pumpkin with any squash such as butternut, acorn or buttercup. Replace the curry powder with 2 teaspoons of chile powder, and 1/2 teaspoon of chipotle chile powder for a Mexican theme.
Posted on: Fri, 10 Oct 2014 06:46:17 +0000
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