I made this pumpkin soup last night to use up leftover halloween pumpkins. I found the recipe on Epicurious.com, then substituted vegetable broth for the chicken broth to make it vegetarian. It was the best soup I've tasted in a very long time.
1/4 cup chopped fresh cilantro Preparation Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.
I was wondering what kind of Halloween pumpkins you had! I remember reading on Martha Stewart that some pumpkins, like Horse pumpkins, aren't really edible. Also, do you take better care of your pumpkins than I do? Mine always seem to have mold or spiders or candle wax. I'm lucky to get the seeds out in time to toast them.
I worked for Epicurious once on their cable show.
I recently went to the site looking for a vegetable dish for Thanksgiving dinner.
I love great recipes like this one, but need to get my priorities in line, so make the dishes.
Yummmmy and seasonal
Posted by Lara I.
I made this pumpkin soup last night to use up leftover halloween pumpkins. I found the recipe on Epicurious.com, then substituted vegetable broth for the chicken broth to make it vegetarian. It was the best soup I've tasted in a very long time.
Pumpkin Soup
1 1/2 tablespoons butter
3/4 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped ripe banana
1/2 onion, chopped
1 garlic clove, minced
1 bay leaf
1 whole clove
5 cups low-salt chicken broth
2 cups canned pure pumpkin
3/4 cup canned unsweetened coconut milk*
1/4 cup sweetened condensed milk
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon crumbled dried sage leaves
1/4 teaspoon ground allspice
1/4 teaspoon yellow curry powder
1/4 cup chopped fresh cilantro
Preparation
Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.