CURRIED PUMPKIN VEGETABLE SOUP/STEW
I love fall for the abundace of sugar pumpkins, I usually have roasted pumpkin in the fridge. Always looking for different ways to use it, I found this recipe on Eat Better America and because I can never leave well enough alone..... I changed it.The original recipe called for frozen vegies, no beans, and just the curry powder. This soup was easy and tasty, not to mention healthy! Wonderful on a cold fall day. I hope you enjoy my variations.
Provided by Bobbie537
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 1. In large pot heat olive oil, add onions, carrot, celery, green and pablano peppers, and garlic. Saute until soft.
- 2. Add curry, paprika, cumin, coriander and bay leaves. Cook until fragrant.
- 3. Add mashed pumpkin, stir to combine.
- 4. Add tomatos and chickpeas, stir to combine.
- 5. Finally add the chicken stock. You can also use vegetable stock to make this vegetarian.
- 6. Let simmer until desired consistency. I prefer a thicker stew.
- 7. Enjoy!
Nutrition Facts : Calories 309.6, Fat 7.6, SaturatedFat 1.3, Cholesterol 5.4, Sodium 623.9, Carbohydrate 50.4, Fiber 9.4, Sugar 11.6, Protein 13.2
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