Spiderweb Pumpkin Curry Soup
Serves 4. Recipe is from Nestlé. This soup may be made a day ahead. Cool to room temperature after adding pumpking and evaporated milk, then cover and refrigerate. Just before serving, blend, then reheat. Do not boil.
1 tbl. olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
11/2 tsps. curry powder
1/2 to 1/4 tsp. ground coriander
1/8 tsp. crushed red pepper
3 cups water
2 to 3 chicken boillion cubes
1 (15-oz.) can pumpkin
1 (12-oz.) can evaporated lowfat 2% milk
1/4 cup light sour cream
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring constantly, for 3 to 5 minutes. Stir in curry powder, coriander and red pepper. Cook for 1 minute. Add water and boullion and bring to a boil. Reduce heat to low, stirring occasionally, for 15 to 20 minutes. Stir in pumpkin and evaporated milk and cook, stirring occasionally, for 5 minutes, or until heated through.
2. Transfer mixture to a blender or food processor and blend until creamy. Work in batches, if necessary. Ladle warm soup into bowls.
3. Place sour cream in a small, heavy-duty plastic bag. Cut a tiny corner from the bag and squeeze to pipe concentric circles onto the top of the soup. Using a wooden pick or the tip of a sharp knife, pull the tip through the sour cream from the center to the edge of the bowl.
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