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2 tablespoons pumpkin seeds (optional)
2 tablespoons butter 3 tablespoons all-purpose flour 2 tablespoons curry powder 4 cups vegetable broth 1 (29 ounce) can pumpkin 1 1/2 cups half-and-half cream 2 tablespoons soy sauce 1 tablespoon white sugar salt and pepper to taste Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown. Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds. and 4 Macintosh apples - peeled, cored and chopped 1 tablespoon butter 1 onion, finely chopped 2 cloves garlic, crushed 1 tablespoon curry powder 1 teaspoon ground cumin 1 (15 ounce) can pumpkin puree 4 cups chicken broth 1 cup water 1 teaspoon white sugar DIRECTIONS Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant. Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally. Puree soup in a food processor or a blender. from allrecipes.com |
i've not made a pumpkin dsoup but make curried butter nut squash soup oncein a while
i'm shocking for not using a recipe but one onion, finely diced cellery sticky, both cookng in a little olie oil add chicken stock and roasted squash/pumkin blend it all together add salt, pepper and curry powder to taste you can add cream but we don't really eat a lot cream tho you can stir in somesour cream i love it and with out the cream it a 0 point WW recipe i don't make it very often hubby doen't eat soup. zoe and einy |
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