I love soup. I eat soup for lunch almost every day, and I’m not ashamed to admit it. There’s something so satisfying in this steaming bowl of broth, cooked vegetables, meats and just plain nourishment for the soul. Especially when it’s cold or rainy outside (or over-air-conditioned inside) and the soup has been cooking all day.
This soup incorporates pumpkin and ginger, two healthy powerhouses. Pumpkin is rich in antioxidants, fiber and Vitamin A plus it’s low in fat. It also adds a flavor punch to many savory dishes, from pastas to soups to casseroles.
Pumpkin is also great in chili!
Spiderweb Pumpkin Curry Soup
Ingredients for 4 Servings:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 1/2 teaspoons curry powder
- 1/8 to 1/4 teaspoon ground coriander
- 1/8 teaspoon crushed red pepper
- 3 cups water
- 2 to 3 Chicken Flavor Bouillon Cubes
- 1 can (15 ounces) Pumpkin purée
- 1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
- 1/4 cup light sour cream
Directions:
HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated milk; cook, stirring occasionally, for 5 minutes or until heated through.
TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Ladle soup into bowls.
PLACE sour cream in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles onto soup. Using wooden pick or tip of sharp knife, pull tip through sour cream from center to edge of bowl.
PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1½ teaspoons curry powder
- ⅛ to ¼ teaspoon ground coriander
- ⅛ teaspoon crushed red pepper
- 3 cups water
- 2 to 3 Chicken Flavor Bouillon Cubes
- 1 can (15 ounces) Pumpkin puree
- 1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
- ¼ cup light sour cream
- HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated milk; cook, stirring occasionally, for 5 minutes or until heated through.
- TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Ladle soup into bowls.
- PLACE sour cream in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles onto soup. Using wooden pick or tip of sharp knife, pull tip through sour cream from center to edge of bowl.
- PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.
