Bellmaestra Posted November 7, 2017 Share Posted November 7, 2017 I made a Pumpkin Curry Soup today that was really tasty. I used a small pie pumpkin, and the texture was so lovely; it was much nicer than butternut squash and/or sweet potato. Cut a small "pie" pumpkin in half, scoop out the seeds and fibers, put cut side down on a sheet pan, and roast at 375F for about an hour. Let cool and scoop out flesh. In a large saucepan, saute an onion in ghee, and add some curry, cumin, garlic, cayenne pepper, salt, and other spices you like, such as cinnamon. Add about 3-4 cups of homemade chicken stock, the pumpkin, and a can (or tera-pack) of coconut milk, and mash together. Add some browned ground beef if you like, or you could add some chicken, or use veggie stock and leave out the protein for a vegan dish. Heat and serve When I make butternut or sweet potato soup, I usually whirl in the blender, but this was so silky and heavenly, mashing it was enough, And canned pumpkin (NOT pie filling) could substitute for the fresh pumpkin. Stephanie Link to comment Share on other sites More sharing options...
ecogeekmama Posted November 10, 2017 Share Posted November 10, 2017 Yum this sounds great Link to comment Share on other sites More sharing options...
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