Spicy Pumpkin Soup

sobota, 15 lutego 2014

Spicy Pumpkin Soup

Time: 45 mins

Ingredients

  • 1/4 cup butter
  • 1 large onion, chopped
  • 1 -2 tablespoon minced fresh garlic (or to taste)
  • 1 small celery, diced (about 1/4 cup)
  • 3 teaspoons dried red pepper flakes (can use more or less!)
  • 2 -4 teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • 3 (15 ounce) cans pumpkin puree
  • 5 cups chicken broth or 5 cups turkey broth
  • 2 cups half-and-half cream or 2 cups full-fat milk
  • 1/3 cup light brown sugar
  • salt and black pepper
  • 1/2 cup whipping cream
  • croutons or toasted pumpkin seeds, for topping

Directions

  • 1 In a large saucepan melt the butter over medium heat; add in the onions, celery dried chili flakes, curry powder and coriander; saute for 3-4 minutes.
  • 2 Add in the garlic and saute for another 3-4 minutes.
  • 3 Add in the pumpkin puree and 5 cups broth; bring to a boil, stirring to blend well, reduce the heat and simmer for about 20 minutes.
  • 4 Cool the soup slightly then (in batches) blend or process the soup until smaooth; return to the pot.
  • 5 Heat the soup and then add in the brown sugar; mix to completely combine the sugar.
  • 6 Add in the half and half cream and the whipping cream, season with salt and pepper, then cook until heated through.
  • 7 Add in cayenne pepper if desired.
  • 8 Ladle into bowls, top with croutons or toasted pumpkin seeds.

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