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Curried Pumpkin Soup

Nothing beats a bowl of steaming hot soup when the Autumn winds start to blow and the days grow short and cold. So, when you pick up that Halloween Jack-O-Lantern this week, buy another pumpkin for the good taste of this heart-warming, tummy-pleasing dish. You'll have a smile as wide as Jack's!

4 T BUTTER
1/2 c ONION
1 GARLIC CLOVE
2 c PUMPKIN PUREE (Canned will do!)
4 c CHICKEN STOCK
1 BAY LEAF
1 pn SUGAR
1/3 t CURRY POWDER
1 pn NUTMEG
1/2 t SALT
1/4 t BLACK PEPPER
2 c LIGHT CREAM
1/3 c COCONUT

Chop the onion, mash and dice the garlic. Pumpkin can be canned or freshly made. You can use more curry powder if desired and salt is optional. Toast the coconut for garnish.

Melt the butter in a medium (3qt) saucepan over medium heat. Add the onion and garlic, cover and cook until soft and translucent, about 8 minutes.

Add the pumpkin puree and stock. Stir well to mix. Add bay leaf, sugar, curry powder and nutmeg. Bring to a boil, lower to simmer and cook for 30 minutes.

While the soup is cooking, taste for seasoning. Add salt, if desired, and pepper.

Remove from heat and add cream. Return to heat only to bring temperature of the soup back to hot. Do not allow to simmer, rising steam only.

Serve in hot soup bowls. Garnish with toasted coconut.


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