Pumpkin soup
A touch of curry powder brings out the natural sweetness of pumpkin in this smooth, pretty Pumpkin Soup. Whether you serve it for dinner on a fall evening, as an appetizer for friends and family or as a side dish at your Thanksgiving gathering, everyone will enjoy the creamy goodness of this Pumpkin Soup.
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Ingredients
- 1 cup leeks, washed and thinly sliced (white and light green parts)
- 15-oz. can pumpkin purée (not pumpkin pie filling)
- 4 cups chicken stock
- 2 carrots chopped
- 14-oz. can unsweetened coconut milk
- 1 Tbsp. olive oil
- 2 tsp. curry powder
- 1 tsp. ground ginger
- ½ tsp. garlic powder
- Fresh parsley or cilantro for garnish
- Sour cream for garnish
- Salt and pepper
Directions
- In a large pot, heat oil over medium-high heat. Add leeks and carrots, and sauté until tender, about 5 to 8 minutes.
- Add chicken stock, pumpkin purée, coconut milk, curry powder, ginger and garlic powder. Salt and pepper to taste. Bring to a boil. Then reduce heat and cover. Simmer for 20 minutes.
- Carefully transfer half the mixture to a blender or food processor, and blend until smooth. (When blending hot food, be sure to create an opening for steam to escape and cover with a clean kitchen towel.)
- Return puréed soup to the pot and stir to heat through.
- Serve with a dollop of sour cream and a sprig of fresh parsley or cilantro.
Jennifer Fujita
Hometown: St. Louis, Missouri
Artistic style: Easy peasy
Inspiration: A family of good cooks and big eaters!
Happy place: Cooking in my kitchen with the music blaring.
Favourite project or work of art: Any art you can eat