Fall is here and so are the pumpkins. This is a soup that will warm your soul with it's rich spices. Smooth and creamy are the texture of this delightful fall soup. The red pepper, garlic, coriander and curry give this soup its heat. This recipe is based on a recipe from King Arthur's Flour.
Yields: About 8 servings
Recipe:
4 tablespoons (1/2 stick) butter
3 garlic cloves, minced or chopped
1 large onion, diced
1 1/4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper (or more to taste)
3 cups chicken broth (homemade is best)
16-ounce can solid-pack pumpkin (or squash)
1 can (12 ounces) evaporated milk
Instructions:
Melt butter in a large saucepan, and sauté garlic and onions till golden brown. Add curry powder, salt, coriander, and cayenne pepper; simmer gently for 2 minutes. Stir in broth and simmer, partially covered, for 20 minutes.
Add pumpkin, stirring till smooth. Add evaporated milk. Heat over medium heat for 5 minutes; don't allow soup to boil (but a simmer is OK).
In batches, transfer soup to blender or food processor. Process till very smooth. Serve hot.
Yields: About 8 servings
Recipe:
4 tablespoons (1/2 stick) butter
3 garlic cloves, minced or chopped
1 large onion, diced
1 1/4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper (or more to taste)
3 cups chicken broth (homemade is best)
16-ounce can solid-pack pumpkin (or squash)
1 can (12 ounces) evaporated milk
Instructions:
Melt butter in a large saucepan, and sauté garlic and onions till golden brown. Add curry powder, salt, coriander, and cayenne pepper; simmer gently for 2 minutes. Stir in broth and simmer, partially covered, for 20 minutes.
Add pumpkin, stirring till smooth. Add evaporated milk. Heat over medium heat for 5 minutes; don't allow soup to boil (but a simmer is OK).
In batches, transfer soup to blender or food processor. Process till very smooth. Serve hot.
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