Ingredients
-
2
-
1
-
2
-
2
-
1/2
-
1/2
-
3
-
1
-
1 1/2
-
-
-
-
-
-
Directions
Pumpkin Curry Soup,A warm, spicy soup – I’m posting this a bit early; it’s really a great fall and winter soup.,This was a phenomenal recipe! I did adapt it, both on purpose and by accident. For one, I misread how much curry to put in; I thought it said 2 Tbsp. used that amount and it was a punch of flavor, in the best way possible. Also, I like thicker soups, so used 2 cups of chicken stock instead of 3. Instead of canned pumpkin, used some frozen pumpkin harvested from my parents’ garden. I don’t know how much it was exactly, but it likely was double the amount listed. Because of that type of pumpkin used, I had to use my immersion blender on the soup before simmering. I highly recommend that, for texture and flavor! Also, I didn’t have evaporated milk, so used heavy cream. It was absolutely a dream! It was amazing with sourdough bread for dunking.,This soup is really good WITH TWEAKS. By itself, it’s actually reallllyyyy bland. I personally like my food really spicy with LOTS of flavor. I like when food is spicy enough that it warms my body and causes me to sweat a little. used 1.5 tsp of Hot Madras curry powder and 1.5 tsp of regular curry, 1/4 tsp tumeric (didn’t change the flavor much), 1/2 tsp cumin (HIGHLY recommend adding cumin, it really boosted the flavor), 1/4 tsp red pepper flakes (didn’t affect flavor much), and 1/4 tsp ginger powder (added a pleasant tang). used 2.5 cups of the chicken broth which for me was the perfect consistency, and then only added 1/2 a can of coconut milk (it was already creamy and I had to add more salt to save the intense flavor it had before the coconut). Once I added all those things, this soup was really phenomenal! However, as is…the recipe is really bland, highly recommend tweaking to fit your personal tastes! Lastly, this soup is SUPER LOW CALORIE!! used 2 tbsp butter (200 cals), 2.5 cups of broth (40 cals), the full 15 oz can of pumpkin (175 cals), 3/4 c. coconut milk (420 cals), 1 c. of onion (50 cals) and the calories came out at 885 for the entire recipe or 46.5 calories per cup (the entire recipe weighed 950 grams on the scale and 1 cup of soup was 50 grams, 950 g/50 g = 19 servings, 885 cals/19 servings = 46.5 cals). So filling, healthy and low calorie…LOVE IT!
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Steps
|
1
Done
|
Melt Margarine and Cook Onion and Garlic. |
|
2
Done
|
Stir in the Curry, Salt, and Pepper and Cook For One Minute. |
|
3
Done
|
Add the Broth and Pumpkin, Bring to a Simmer, and Cook Uncovered For 20 Minutes. |
|
4
Done
|
Stir in Evaporated Milk Just Before Serving. |
