Curried Pumpkin Soup
By: Leslie Uhl
Published: Tuesday, October 26, 2010 - 9:51am

Ingredients




4 tablespoons butter
1 cup chopped onion
2 cloves minced garlic
1 teaspoon minced fresh ginger
4 cups organic chicken broth (or vegetable broth)
1 1/2 teaspoons curry powder
1/2 teaspoon turmeric
1/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon crushed red pepper flakes
16 ounces pure pumpkin, fresh-baked or canned
1 can light coconut milk

Preparation

1 Melt butter in a soup pot over medium heat. Add onion, garlic, and ginger, and sautee until onion is translucent, about 5 minutes. 2 Mix in broth,curry powder, turmeric,coriander, salt,cinnamon, nutmeg, and red pepper flakes. 3 Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and let boil gently for another 15-20 more, stirring occasionally. 4 Add pumpkin and coconut milk, and puree in blender, in batches if necessary, until smooth. 5 Return soup to stove and cook for another 5 minutes. 6 Before serving, sprinkle top of soup with roasted pumpkin seeds. (It looks nice and is also tasty!)

About


You can use either canned or fresh pumpkin for this. You can also cut down on or eliminate the red pepper flakes if you prefer a milder soup!