After few sweet recipes, I thought it was time to straighten up our diets and stir away from the sweets and try to eat a bit healthier, and suddenly after today's lunch in Vietnamese restaurant the curry chicken pho made me crave for more curry, and suddenly I remembered that it is almost time to dust of your holiday recipes, and I happen to have one that I just one day pulled out of my sleeve, and it made into a hit at a Thanksgiving party, even kids loved it.
So get ready for fall, the pumpkin season is here. And even though I will try to stick to the healthier stuff I think I will occasionally slip in few recipes that will also satisfy the sweet tooth. But for now I am going to share my recipe for curried pumpkin soup. And since I like the easy cooking, this is once again one of those recipes where most of the ingredients come straight out of the can. And it is really good too!!!
Pumpkin Soup with a little side kick!
2 tbs butter
2 cans of pureed pumpkin
2 cans of chicken broth
1 can of coconut milk
bunch of cilantro
Melt butter on a large sauce pan, add finely chopped onion and spices to taste, I usually start with about 1/2 tsp each except nutmeg 1/4 tsp and add later on to taste I like mine more flavorful, so I usually add another round of the spices. Stir for a minute or so and add broth and pumpkin. Let mixture warm up to a boiling before adding the coconut milk. Let boil for a while (10-15minutes) and add spices to your taste if needed. Just when done cooking, add fairly generously chopped cilantro, stir in. Garnish with some more cilantro and a dollop of sour cream. Tadaa!
Yours to try, let me know how you liked it.