It's that time again-so let the soup making begin. The beautiful Ms. S gave this recipe to me as a going away present-how excellent. I made it-love it as is(i.e.no garnishes) it's a warm,filling soup perfect for a cold fall evening like tonight. Here's what you need:
1 large sweet onion
1 Tbsp olive oil
1 Tbsp minced garic
1 Tbsp curry powder
1 Tbsp fresh minced ginger(i used ground worked fine)
1/8 tsp ground red pepper
1/8 tsp ground cumin
2(15 oz) cans unsweetened pumpkin
1 cup water
1(32 oz) container low-sodium fat-free chicken broth
1(13.5 oz) can lite coconut milk
2 Tbsp fresh lime juice
2 1/2 tsp salt
1. Dice your onion(try not to cry to much). Saute him in hot oil in a dutch oven over medium-high heat about 8 minutes or until tender. Here's a visual
2.Add garlic and next 4 ingredients(curry,ginger,red pepper,cumin)
Saute 1 minute
3.Add pumpkin,
1 cup water and chicken broth bring to boil.
4. Reduce heat to medium,add coconut milk, lime juice and salt and simmer stirring often for 25 minutes. Remove from heat, cool. Process pumpkin mixture in batches in a blender until smooth. Return mixture to dutch oven and cook over medium heat until heated through. Garnish!
Garnishes? Sour cream,chopped fresh chives. Do what you feel. From my heart to yours-enjoy.
Tune in for next weeks installment-here's a hint close cousins to tobacco, chili peppers, and eggplant. It is native to Central, South, and southern North America from Mexico to Argentina. Scientific name? Solanum lycopersicum. What do you think next weeks soup is going to be? Put on your thinking caps.
TTFN
p.s. Magic mirror tell me today did all my friends have fun at play?
des
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