Thanks to former MasterChef contestant Audrey McGinnis. Visit her at EveryGirlGourmet.com
Curry Pumpkin soup w/orange-cranberry topping
Orange-cranberry topping ingredients:
· ¼ cup dried cranberries
· ½ Tbs. orange zest
· 1 Tbs. fresh Italian parsley, rough chopped
Combine ingredients in a small bowl and set aside until ready to use.
· 2 Tbs. butter
· 1 cup onions, chopped
· ½ cup carrots, chopped
· ½ cup celery, chopped
· 1 tsp. curry powder
· 1 tsp. pumpkin pie spice
· 1-15 oz. can pumpkin puree
· 2-14 oz. cans reduced sodium chicken broth
· 2/3 cup water
· ½ cup half-&-half or light cream
· ½ tsp. salt
· ¼ tsp. pepper
· Small loaf of favorite bread
In a 4 quart pot, melt butter over medium heat. Add onions, carrot, and celery and cook 10 minutes, stirring occasionally until softened.
Add curry powder and pumpkin pie spice. Cook and stir 1 minute. Add pumpkin, broth and water. Increase heat to medium-high; bring to boiling. Reduce heat to medium-low, cover and simmer for 15 minutes. Remove from heat, cool slightly.
Heat oven to 375. Heat bread for 10 minutes.
In a blender, add 1/3 of pumpkin mixture at a time; cover and blend until smooth. Return all of pureed pumpkin mixture to pot.
Stir in half & half, salt and pepper. Spoon into bowls and top with orange-cranberry topping. Serve with bread.
An alternative topping for the soup would be croutons…your favorite pre-made flavor or if you have some bread laying around, like a French loaf, cut into small cubes, sprinkle with olive oil, rosemary and garlic salt and bake in a 375* oven for 15 minutes or until crunchy.
Per serving nutritional info: calories 145; fat 7g; cholesterol 19mg; sodium 433 mg; carbohydrates 25g; protein 4g, vitamin A 363%
KDFW FOX 4
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