I decided it was time to start making some soup for lunch. So for today’s lunch I whipped up some Pumpkin Curry and Coconut Milk Soup
I’ve tried a couple different pumpkin soup recipes and so far I like this one the best. It’s very spicy and warm tasting. Great for chilly days. I did just add a note about cutting out some of the spicy if you won’t like things spicy. I tweaked the original recipe I found and doubled it since I had a big can of pumpkin. So here is how it all worked out:
Pumpkin Curry and Coconut Milk Soup
1 /4 cup of olive oil
2 cups chopped onions
2 cloves garlic, minced
6 cups chicken broth (I used six cups of water and one chicken bullion cube)
3 teaspoons curry powder
1 /4 teaspoon red pepper
1 teaspoon Cinnamon
1 / 2 teaspoon ginger
1/ 2 teaspoon of garam masala
1 (29 ounce can) 100% pure pumpkin
2 cups coconut milk
1 can evaporated milk
Directions
Heat oil. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the broth, pumpkin, stir in all spices (curry powder, cinnamon, ginger, garam masala red pepper). Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Stir in evaporated milk. Cook for 10 minutes. Add in coconut milk and cook for 5 minutes.
Catnote: I like spicy so if you like things less spicy cut down to 2tsp of curry, 1/8 teaspoon of red pepper and omit the garam masala.
Catrina Burgess 