Thursday, December 13, 2012
Pumpkin Curry Soup Ingredients and Preparation Ingredients --- Measures Butter --- 1 tablespoon Finely chopped onion --- 1 cup Garlic cloves, finely chopped --- 2 Celery, diced --- 1 cup Curry powder --- 1 teaspoon Ground coriander --- 1/8 teaspoon Crushed red pepper --- 1/8 teaspoon Water --- 3 cups Low sodium chicken broth --- 1 cup Pumpkin puree --- 1 can (32 ounces) Fat-free half-and-half --- 1 cup Sour cream and chives for garnish Directions: Melt butter in large saucepan over medium-high heat. Add onion, celery, and garlic; cook for 3 to 5 minutes or until tender. Stir in curry powder, coriander, and crushed red pepper; cook for 1 minute. Add water and broth; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. 10. Garnish with dollop of sour cream and chives. Time Saving Tip: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and half-and-half. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.
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