Wednesday, December 30, 2009

Recipe for Pumpkin Curry Soup

Another wonderful recipe – especially for cold fall and winter evenings!

4 Tbsp butter
1 Tbsp olive oil
2 Tbsp dried onion
2 cups grated carrots
1½ cups water
2 tsp curry powder
½ tsp salt
Dash of fresh ground black pepper
4 cups fresh pumpkin or (winter) squash puree
½ cup whole milk
1½ cups (12 oz can) evaporated milk

In a large saucepan melt butter over medium low heat. Add olive oil, onion, and carrots; sauté until tender. Add water and bring to a simmer. Cover and simmer for 15 to 20 minutes.

Add curry powder and salt, and then add pepper and pumpkin. Working with approximately 2-cup batches, blend until smooth and then pour all back into saucepan. Stir in whole milk and evaporated milk until well mixed. Heat through.

Serve garnished with sour cream, parsley, chives, or toasted pumpkin seeds, as desired.


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