Saturday, April 9, 2011

Pumpkin Curry Soup

*  1.5 medium onions, chopped
*  1 tbsp butter
*  2 cans of pumpkin puree
*  4 cups of homemade chicken stock
*  2 bay leaves
*  3/4 tsp curry
*  1/8 tsp nutmeg
*  1/2 tsp parsley
*  1 tsp oregano
*  1/2 tsp Italian seasoning
*  1 cup of coconut milk
*  1 cup milk
*  2 tsp salt
*  freshly ground pepper (to taste)

1.   sauté chopped onions in butter in a medium-large dutch oven until translucent
2.  stir in pumpkin puree, chicken broth, bay leaves, curry powder, nutmeg, parsley, oregano, Italian seasoning
3.  bring to a simmer and simmer for 15 min uncovered
4.  remove the bay leaves
5.  puree with a stand mixer
6.  add milk and coconut milk and stir
7.  add salt and pepper and crushed red pepper to taste
8.  simmer additional 5-10min
9.  serve hot

For lactose-free, replace the 1 cup milk with an additional cup of coconut milk or nut/soy-milk of your choice.

1 comment:

  1. So glad you liked the Pizza Meatballs. Allergic to mushrooms, well my man hates them so I had to chop them up super fine so he wouldn't taste them! Thanks for stopping by! This soup looks wonderful, I am really into curry lately!