Savoury Pumpkin

13 Oct

Hello Glamourites,

I hope everyone is having an enjoyable and relaxing thanksgiving weekend {here in Canada anyways}! The one thing I do love about fall is to see all the colours changing in nature with the trees turning all colours of red, orange and yellow. Along with all that we get to curl up inside and drink hot chocolate, eat soup and start to get used to the chilly weather coming. Here is a recipe I found for a Pumpkin Curry Soup thanks to Wine and Glue blog, thanks! Happy Thanksgiving everyone xx Glamour Planner

pumpkinsoup2

Pumpkin Curry Soup

  • 1 small baking pumpkin
  • 2 TBSP butter
  • 1 pound of carrots, peeled and cut into circles
  • 1 yellow onion, diced
  • 1 – 1 1/2 TBSP curry powder (the more you add the more spicy it will be)
  • 1/2 tsp ground ginger
  • 1/2 tsp ground coriander
  • salt and pepper to taste
  • 2 cups of chicken stock
  1. Preheat your oven to 350 degrees.  Cut the pumpkin in half, remove the seeds, and place each side flesh side down on a parchment (or aluminum foil or silpat) lined baking sheet.  Bake 50 minutes or until you are able to easily slide a skewer in and out of the pumpkin.  After the pumpkin has cooked, scoop out the pumpkin and set aside.
  2. Melt the butter in a large soup pot over medium heat.  Add the carrots and onions and sauté until the onions are nearly translucent and the carrots have softened, about 10 minutes.
  3. Add the pumpkin and stir into the cooking veggies.
  4. Add the curry powder, ginger, and coriander and sauté for an additional minute or two.
  5. Stir in the chicken stock, scraping up the browned bits from the bottom of the pan.  Bring the stock to a boil and then reduce to the heat to low, cover, and let simmer for 30 minutes.
  6. At the end of the 30 minutes, remove the soup from the heat, and using an immersion blender (or working in batches using a blender or food processor) to blend the soup until smooth.
  7. Top with  Croutons

~DELICIOUS HEELS DeliciousHeelsPumpkin

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