Fall’s #2 Most Prolific Offering~ Pumpkin~Not Just Pies ~
#1 is Falling Leaves
Warm the cockles of their hearts with Curried Pumpkin Soup
Some like it hot and some like it not, so adjust the spices in this recipe to suit your taste. The level of heat that equates with our measurement is middle-of-the-road medium. Add more curry and red pepper flakes for more heat, reduce the amount for a less spicy result. Adapts for diabetic diets easily.
Serve with a side salad that includes slices of new crop apples, dried cranberries and shredded cabbage along with a warm baguette or flat breads. It is a dinner you’ll love for easy/quick preparation and for all the nutrition you’re offering your family. Super foods, full of antioxidants, fiber, vitamins and minerals you won’t have to beg them to eat. What’s for dinner? Yum!
- 1 large onion finely chopped
- 1 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 large garlic cloves, minced
- 1 tablespoons grated peeled fresh ginger
- 1 teaspoons pumpkin pie spice
- 1-1/2 teaspoon curry spice
- 1 teaspoons salt
- 1/4 teaspoon dried hot red pepper flakes
- 1 (15-oz) can solid-pack pumpkin (not pie filling)
- or 2 cups home roasted sugar pumpkin
- 2 cups water
- 3 cups reduced-sodium chicken broth (Veggie broth may be used instead)
- 1 cup unsweetened coconut milk (not low-fat)
- or 1 cup evaporated milk
- 1 teaspoons brown mustard seeds*
- Sauté chopped onions in butter/olive oil until translucent
- Add garlic and ginger continue sauté for a minute or so
- Add pumpkin pie spice, curry, salt and pepper flakes, stir and cook to warm spices about 1 minute.
- Add pumpkin, water, chicken (or veggie) broth and coconut milk (or evaporated milk)
- Heat over medium-low heat until heated through (200°F instant read). Do not boil.
- Garnish with brow mustard seeds if desired.
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