One of my fall/winter favorite is pumpkin soup. This time around, I found a YouTube video that shows how to make a spicy one. Just put on your favorite garnishing and your good to go. Karma, the video owner, recommends yoghurt or sour cream. I just used chopped cilantro and toasted sourdough. Either way, the great thing about this recipe is that the soup is thick and rich enough to be a main course. So by itself, it works as a light lunch or dinner. It's also completely vegetarian. And more importantly, it simply tastes amazing.
Ingredients: (makes about 4 bowls)
- 1 kilo of pumpkin
- 1 brown onion
- 1 tin of creamed corn
- 2 cups of vegetable stock
- 1 teaspoon of chili powder
- 1 teaspoon of paprika
- 2-3 teaspoons of curry powder
- salt and pepper
- olive oil
- natural yoghurt or sour cream to serve
Preheat oven to 400 deg F.
Chop up pumpkin into small cubes and arrange in a baking sheet. Drizzle with olive oil. Salt and pepper to taste. Cook in oven for 30-35 minutes.
Chop up onions and sautee in olive oil. Add paprika, curry powder and chili powder until onion is brown.
In a large sauce pan, combine pumpkin, onion, vegetable stock and creamed corn. Mix until well combined and let simmer for 10 minutes.
Remove from heat and mash pumpkin. Use a potato masher or something like a Cuisinart Smart Stick.
Mix until blended and creamy before serving.
Here's the video that I used to make this tasty soup. You might want to subscribe to her YouTube channel for more delicious meals: http://www.youtube.com/user/CookingwithKarma