Spiced Pumpkin Soup 11-Nov-2013
I made this on Nov 11, 2013, and everyone enjoyed it a lot. A very nicely spiced pumpkin soup, with curry and cumin. This could make an awesome base for a curry, perhaps with the addition of a can of stewed tomatoes.
Ingredients
- 1 tablespoon oil or butter, to fry onions
- 1 onion, chopped fine
- 1 teaspoon minced garlic
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cardamom
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups reduced sodium chicken broth
- 1 (15 ounce) can of pumpkin
- 1 (12 ounce) can of evaporated milk
For garnish, optional
- plain greek-style yogurt
- chopped parsley
Directions
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In a large stock- or soup-pot, heat oil or butter. Add onion and cook until translucent, about 3 minutes or so.
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Add the garlic and continue cooking for another minute.
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Add the dry spices, stirring and mixing in well. Dry cook for about 1 minute, stirring.
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Whisk in the broth slowly, and scrape up the bottom bits of the spice and onion mixture into the broth.
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Whisk in the pumpkin until all is integrated.
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Bring mixture to a boil, then reduce to simmer for 15 minutes, stirring occasionally.
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Add the evaporated milk, stir in well, and cook for 2 or 3 more minutes.
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Using an immersion blender, purée soup until smooth.
Ladle into bowls, add yogurt and parsley garnish if desired (It really doesn’t need any).
Add pepper to taste.