CURRIED PUMPKIN SOUP
I found this in a Penzey's spice catalog by Sandy Bingham. I changed a few things to suit our taste and what I had available. There is no one curry powder in this recipe; "curry" originally meant a mixture of spices used in a particular region, so the curry in this recipe is a mixture of spices!
Provided by Carolyn Haas
Categories Other Soups
Time 55m
Number Of Ingredients 15
Steps:
- 1. Heat oil in pot over medium low heat. Add onion and cook until softened. Add ginger and garlic, cook for one minute.
- 2. Add spices, cook, stirring for one minute. Add pumpkin, water, broth and coconut milk. Simmer, stirring occasionally for 30 minutes.
- 3. Remove from heat. Using an immersion blender, carefully blend until smooth.
- 4. Garnish: heat olive oil in skillet until hot. Add mustard seed and cook until they begin to pop - about 15 seconds. Carefully add mixture to soup. If soup is too thick, add more broth.
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