Feeds:
Posts
Comments

Archive for the ‘Pumpkin’ Category

Pumpkin Soup

Pumpking Soup

Pumpking Soup

They all laughed at me, but I got the last laugh!   I caught a lot of crap for making this soup from Robin, her sister, her friend Grant…they all looked at me like I was crazy for making pumpkin soup.  Ha jokes on them because this was delicious and very easy to make.  I only did half a recipe which was perfect to reheat in the microwave later during the week for lunches. 
The best part of this soup is the smell.  It is so spicy smelling.  Not spicy hot, but spicy smelling, not really spicy tasting…if you know what I mean.  Sorry for the lame photo of my desk, but it was a quick weekend.

Yield

Makes about 11 1/2 cups

Ingredients

  • 1  large sweet onion
  • 1  tablespoon  olive oil
  • 1  tablespoon  minced garlic
  • 1  tablespoon  minced fresh ginger
  • 1  tablespoon  curry powder
  • 1/8  teaspoon  ground red pepper
  • 1/8  teaspoon  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  tablespoons  fresh lime juice
  • 2 1/2  teaspoons  salt
  • Garnishes: sour cream, chopped fresh chives

Preparation

 1. Sauté onion in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender. Add garlic and next 4 ingredients; sauté 1 minute. Add pumpkin, 1 cup water, and broth; bring to a boil. Reduce heat to medium; add coconut milk, lime juice, and salt, and simmer, stirring often, 25 minutes. Remove from heat; cool.

2. Process pumpkin mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Return pumpkin mixture to Dutch oven, and cook over medium heat until thoroughly heated. Garnish, if desired.

 Southern Living, NOVEMBER 2006

Pumpkin Soup at my Desk (aka command center)

Pumpkin Soup at my Desk (aka command center)

Read Full Post »