Organic Pumpkin, Curry and Coconut Milk Soup
I have revised this recipe slightly from my Colorado Colores Cookbook!
Recipe:
Pumpkin Curry Coconut Cream Soup
1/2 STICK BUTTER
1 CUP ONION, CHOPPED
1 CLOVE GARLIC, MINCED
1 TSP CURRY POWDER
1/2 TSP SALT
1/4 TSP CORIANDER
1/4-1/2 TSP RED PEPPER FLAKES (OPTIONAL)
3 CUPS CHICKEN OR VEGETABLE STOCK
1 CAN (15 OZ) ORGANIC PUMPKIN PUREE
1 (14 OUNCE) CAN COCONUT MILK
1 CUP PLAIN YOGURT (OPTIONAL, FOR MORE CREAMINESS
OPTIONAL TOPPINGS: TOASTED PUMPKIN SEEDS CHOPPED CHIVES YOGURT OR COCONUT CREAM
IN A MEDIUM POT, MELT BUTTER OVER MEDIUM HEAT. ADD GARLIC & ONION , SAUTÉ UNTIL SOFT ABOUT 5 MINUTES. STIR IN CURRY POWDER AND OTHER SPICES, STIR WELL. COOK 5 MIN THEN ADD STOCK. SIMMER FOR 15-20 MIN. ADD PUMPKIN PUREE. STIR TO COMBINE, AND BRING TO A LOW BOIL.
COVER, AND SIMMER FOR 20 MINUTES. ALLOW TO COOL FOR 30 MIN. STIR IN COCONUT MILK
USE A BLENDER OR IMMERSION BLENDER AND PUREE THE SOUP UNTIL SMOOTH AND PUREED.
SERVE SOUP WITH A DRIZZLE OF COCONUT MILK, YOGURT AND OTHER TOPPINGS.
Voila:
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My Thanksgiving Holiday Menu and One Month Out Prep Plan
My Thanksgiving Turkey - cooked two days ahead
Thanksgiving Curry Pumpkin Soup
Thanksgiving Recipe Healthy Hacks and Swaps
My Thanksgiving TableScapes and Holiday Decor
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