EASY THAI PUMPKIN CURRY SOUP (GLUTEN-FREE, DAIRY-FREE)...and even Sugar-Free, if you prefer! Its delicious!! - and perfect for Fall and Winter months! Copy, Paste, Share and Enjoy 2 tablespoons Butter 1-2 Onions, chopped 2-3 cloves Garlic, crushed 2 teaspoons Curry Powder 1 teaspoon Cardamom 1 teaspoon Coriander 1/2 teaspoon Salt 1/2 teaspoon Pepper 3 cups chicken Broth 1 (29 ounce) can Pure Pumpkin 1-2 Cans Coconut Milk *Add A little bit of sweet, to taste. (Sugar or Agave, or Stevia or even liquid SweetnLow works well). - This recipe is best with a slight, sweet undertone.* Directions: Melt butter and cook onion. Turn off the heat and add the garlic. Stir. Stir in the curry, cardamom, coriander, salt, and pepper and cook for one minute on Low. In a blender, add the onion, garlic and spice mixture with the can of coconut milk plus some of the chicken broth to cool everything down before starting your blender. Blend until smooth. Add all this to your soup pot with the broth and pumpkin. Wisk well. Bring to a simmer, and cook uncovered for 20 minutes.
Posted on: Sat, 16 Nov 2013 14:41:01 +0000
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