Spiced Pumpkin Soup
From darbar 16 years agoIngredients
- 1 1/2 tablespoons butter shopping list
- 3/4 cup chopped carrot shopping list
- 3/4 cup chopped celery shopping list
- 3/4 cup chopped ripe banana shopping list
- 1/2 onion, chopped shopping list
- 1 garlic clove, minced shopping list
- 1 bay leaf shopping list
- 1 whole clove shopping list
- 5 cups low-salt chicken broth shopping list
- 2 cups canned pure pumpkin shopping list
- 3/4 cup canned unsweetened coconut milk* shopping list
- 1/4 cup sweetened condensed milk shopping list
- 1 teaspoon ground nutmeg shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/2 teaspoon ground coriander shopping list
- 1/2 teaspoon crumbled dried sage leaves shopping list
- 1/4 teaspoon ground allspice shopping list
- 1/4 teaspoon yellow curry powder shopping list
- 1/4 cup chopped fresh cilantro shopping list
How to make it
- Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
- Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.
- * Canned unsweetened coconut milk is sold at Indian, Southeast Asian, and Latin American markets and at many supermarkets.
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