Wednesday, September 22, 2010

Welcome Fall Menu: Super Soup

Today is day 3 of our Welcome Fall Menu and today I am sharing one of the most interesting soups I have had, Pumpkin Soup. I usually think of pumpkin in a pie only concept, but this soup is not like pie at all. There are tons of variations on this soup, If you don't like curry you can skip it and the mushrooms and go a sweeter route by adding brown sugar and cinnamon or pumpkin pie seasoning.

This soup is a variation of the Libby's Curry Soup recipe.

Curried Pumpkin Soup
1 tablespoons butter
1 small  onion
, chopped
2 cloves garlic, finely chopped
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon ground white pepper
3 cups chicken broth 2 cups of roasted sugar pumpkin ,
butternut squash or a 15 oz. can Pumpkin . (I have made it with squash and it is really tasty.)
1 small can of Evaporated Milk

Baby Bella Mushrooms  

Sweat onions and garlic and mushrooms in butter. 
Add spices. 
Add stock and pumpkin bring to boil. 
Reduce heat and add evaporated milk. 
Cook for about 30 minutes.  

You can blend this soup if you want. I think it is just an extra step that is unnecessary. I personally like to see what I am eating and it gives the soup a more rustic look to it. 

If you are not blending it, make sure you take a whisk to it and make sure that any big pieces of pumpkin get distributed through the soup. 

I like to serve it with a small dollop of non fat yogurt on top

Happy Fall!!


Be sure to check back tomorrow for the main dish! 

1 comment:

sugarcookie067 said...

I got a chance to smell this soup and it was amazing. Unfortunately,curry gives me the hives, but I sure was tempted to taste it and suffer the consequences!