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Curried Pumpkin Soup

This recipe comes with a little story, so, bare with me. Because I was born deficient in the area of keeping plants alive, God blessed me with a husband who knows how to garden and who loves to grow veggies. We currently have a backyard that allows us, I mean him, to grow a small crop every year. This year, he grew wax beans, snap peas, tomatoes and pumpkins. With this crop he had help; our four year old, Ian. He and dad planted, from seed, several varieties of winter squash and Ian excitedly and diligently tended to his pumpkins like a good farmer would. His diligence paid off when he

 

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and dad harvested a few nice winter squash and 2 extremely beautiful and meaty Fairy Tale pumpkins. One of these pumpkins became our Thanksgiving dessert and the other I used to make this soup. See, while I can’t grow a plant to save my life, I can usually cook them into something at the very least palatable. This soup turned out fantastic. I think the secret was in the love and care given to the main ingredient by the heart and hands of a little boy.

Ingredients- serves 4

2 cloves of garlic, chopped
1 small white onion, chopped
2 carrots, coined
½ of a cooked and peeled pumpkin, chopped into chunks (it can be baked in the oven or cooked in the microwave)
enough chicken broth to cover the ingredients (can use vegetable broth, too)
Salt, pepper and curry to taste
2 tbs. olive or sesame oil


Heat a soup pot on medium heat and add the oil. Once the oil is hot enough but NOT smoking, add the garlic and onions and cook until tender and golden. Add the carrots, pumpkin and seasonings then cover with the chicken broth. Cook on a low heat until the carrots and pumpkin are tender enough to puree. Use a standing blender, hand blender or Cuisinart to puree the soup, then return to the pot or place in a serving bowl.