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)
Katie Althoff's Blog 