This was good, but came out very thick. I used vegetable broth and wound up adding more to thin to a better consistency. I used TJ's light coconut milk and did not get a strong coconut taste at all. I also added about a Tbs of dark brown sugar and more ginger. It brought out all the yummy spices! Perfect for a rainy Halloween night!
Curried Pumpkin Soup with Spicy Pumpkin Seeds
Photo: Antonis Achilleos; Styling: Stephana Bottom
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Amount per serving
- Calories: 261
- Fat: 17g
- Saturated fat: 8g
- Protein: 8g
- Carbohydrate: 25g
- Fiber: 8g
- Cholesterol: 14mg
- Sodium: 584mg
- Pumpkin Seeds:
- 1/4 teaspoon cayenne
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 2 teaspoons unsalted butter
- 1/2 cup raw pumpkin seeds
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped (about 1 cup)
- 2 medium Golden Delicious apples, peeled, cored, finely chopped (about 2 1/2 cups)
- 2 tablespoons minced fresh ginger
- 2 tablespoons all-purpose flour
- 1 teaspoon cumin
- 2 tablespoons curry powder
- 1/8 teaspoon chili powder
- 3 cups low-sodium chicken broth
- 2 15-oz. cans pumpkin
- 1 13.6-oz. can light unsweetened coconut milk
- Salt and pepper
- Plain yogurt, for serving, optional
- 1. Prepare pumpkin seeds: In a bowl, stir together cayenne, sugar and salt. Melt butter in a skillet over medium heat. When butter sizzles, add pumpkin seeds and cook, stirring, 3 minutes. Sprinkle in spice mixture and continue to cook, stirring, until seeds are toasted, 2 to 3 minutes longer. Remove to a bowl and let cool.
- 2. Make soup: Melt butter in a large pot over medium heat. Add onion, apples and ginger and sauté until tender, about 8 minutes. Sprinkle flour, cumin and curry and chili powders over onion mixture and stir for 1 minute (mixture will be dry).
- 3. Gradually whisk in broth and cook, stirring occasionally, until mixture begins to thicken, about 6 minutes. Whisk in pumpkin and coconut milk. Season with salt and pepper. Bring to a low boil and cook for 5 minutes, stirring often. Reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly.
- 4. Working in batches, pour soup into blender and blend until smooth. Return to pot to rewarm. Serve hot, topped with yogurt, if desired, and sprinkled with pumpkin seeds.
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