Cookbook

Pumpkin Curry Soup :rectnt *PIC*

Pumpkin Curry Soup

Posted by LuAnn. Source: verybestbaking.com.

Note from website: Curry and white pepper add zest and flavor to this creamy, Fall favorite. Served with hot, crusty bread and a pear and walnut salad Pumpkin Curry Soup will be a favorite at your table this fall.

LuAnn's Note: If interested, read my changes below the recipe. My judgment of "T&T" is based on the soup prepared with these changes. I was not particularly impressed before altering the recipe. Of course, we all have our own taste preferences, and with my ability to taste fading in and out lately, I'm not even sure I've adjusted the recipe correctly. But for today, I'm loving this with my changes and wanted to share!

Ingredients:

2 Tablespoons butter or margarine
1 cup (1 small) chopped onion
2 large cloves garlic, finely chopped
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken broth
1 15-ounce can LIBBY'S® 100% Pure Pumpkin
1 12-fluid ounce can NESTLÉ® CARNATION® Evaporated Milk

Instructions:

MELT butter in large saucepan over medium-high heat.
Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender.
Stir in curry powder, salt and pepper; cook for 1 minute.
ADD broth and pumpkin; bring to a boil.
Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes.
Stir in evaporated milk.
Transfer mixture to food processor or blender (in batches, if necessary); cover.
Blend until smooth.
Serve warm.

LuAnn's Changes:
I made the soup with the following changes found it to be a wonderfully warm and comforting soup; perfect for cool fall days.
I will definitely make it again.
Rather than cooking the onions etc. in butter or margarine, I simply "sauteed" them in about 1/4 cup of the 3 cups of broth in the recipe.
I did "saute" them until they were beginning to caramelize, and then deglazed the pan with a little more of the broth.
I increased the curry powder from 2 teaspoons to 1 Tablespoon.
To the curry powder, I added 1/2 teaspoon ground cumin.
Instead of using chicken broth, I used a vegetarian "chicken-style" broth.
Instead of evaporated milk, I used a 14-ounce can of light unsweetened coconut milk (NOT sweet cream of coconut).
After simmering for about 5 minutes, I tasted the soup and also added:
2 Tablespoons sweet soy suace
1 Tablespoon fresh minced cilantro
I did not blend the finished soup as I like the texture added by the onions.
Very creamy and rich.

posted by LuAnn (TQ)

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