Saturday, August 21, 2010

Curried Pumpkin Soup

This recipe is so simple and tasty. It only has four ingredients........well, plus the two pantry staples (oil and salt) really six. But you know, who's here for math? You want a recipe right?

The other great thing about this soup is that it's a hit with every single member of our family. The kids each ate two bowls garnished with spicy fried chickpeas (recipe will be posted soon).

You don't have to use pumpkin, any butternut squash would also work nicely I think. But we covered this, I'm in love with in love with a squash as someone can be within the boundaries of sanity of course.

oil to coat pot
1-3 tbs Indian curry paste (like Patak's)
1 can of pumpkin
1 can of coconut milk
2 cups of broth
Salt to taste

Coat the bottom of a large pot with oil and heat over medium heat.

Add the curry paste and cook until fragrant. I used 2tbs of mild curry paste. I could have done with another tbs, but I ran out. If you have a hotter variety of curry paste than it might be wise to use less. I guess what I'm saying is that I don't know how universal flavor/heat is when it comes to curry use your own taste buds as a guide, you can always add some cayenne to spice things up if there isn't enough flavor in the end product.

Add the pumpkin and stir well. Slowly stir in the coconut milk, and the stock. Heat until warmed throughout.

That's it, simple, delicious, warm. Enjoy!

1 comment:

  1. Some how I missed this recipe. Since I'm making the pumpkin pie bars then I mize well make the soup. One more reason to love fall! Pumpkins galore!


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