Monday, October 11, 2010

Curried Pumpkin Soup

This is my new favourite soup. I topped it with roasted cashews and parsley. Very very good.
1 tbsp olive oil
1 medium onion, chopped
1 garlic clove, minced
1 tsp fresh grated ginger
1 tbsp hot or mild curry powder
1 tbsp sugar
2 cups pumpkin puree
3 cups vegetable broth
1 (13oz) can unsweetened coconut milk
1 tbsp minced parsley (garnish)
Chopped roasted cashews (garnish)

In a large soup pot, heat the oil over medium heat. Add the onion and garlic and cover and cook until softened, about 7 minutes. Stir in the ginger, curry powder, and sugar and cook for 30 seconds over low heat, stirring constantly. Stir in the pumpkin, broth, and salt to taste and bring to a boil. Reduce heat to low, cover, and simmer, uncovered, until the flavours are blended, about 15 minutes.
Use a hand held blender to puree the soup and season with salt and pepper to taste. Add coconut milk and heat until hot.
Ladle into soup bowls, sprinkle with parsley and cashews and serve.

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