It's Halloween-time and I wanted to make a seasonal soup to enjoy on Halloween. I made this soup out of several pumpkins I bought, roasted and made puree out of. I am going to serve this soup alongside the pumpkin cornbread and the ginger-coconut-curry flavored pumpkin seeds!!
Ingredients
3 cups fresh cooked and pureed pumpkin
(or 1 large can prepared pumpkin)
1 can coconut milk
1 onion
2 T olive oil
1 T red pepper flakes
4 T vegetable broth powder
2 T curry powder
6 cups water
1/4 cup garbanzo (or other) flour
sea salt to taste
(or 1 large can prepared pumpkin)
1 can coconut milk
1 onion
2 T olive oil
1 T red pepper flakes
4 T vegetable broth powder
2 T curry powder
6 cups water
1/4 cup garbanzo (or other) flour
sea salt to taste
Process
Saute onions in olive oil with ginger, red pepper, salt, and curry. When soft and somewhat carmelized, add flour and stir until smooth. Add vegetable broth powder and mix in. Slowly add water and bring to a boil, stirring frequently (it should start to thicken up). Let simmer for 5-10 minutes. Add pumpkin and stir smooth. Let simmer slowly until about 5 minutes before you are ready to serve. Add coconut milk and stir.
Serve with fresh bread. Delicious and has a nice bite!
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