To continue the October pumpkin theme, here is a wonderful soup to warm your bodies and your hearts. This was taken from a wellness publication we used to receive through our medical insurance provider. When I make it, I usually double the recipe. I hope you enjoy it! Bon apetito!
Pumpkin Curry Soup Serves 4
1 tbsp. butter
1 cup onion, finely chopped
1 cup celery, diced
2 garlic cloves, finely chopped
1 tsp. curry powder
1/8 tsp. ground coriander
1/8 tsp. crushed red pepper
3 cups water
1 cup low-sodium chicken broth
1 32-oz. can pumpkin puree
1 cup half and half (you can substitute with a non-dairy alternative)
Melt butter in large saucepan over medium-high heat. Add onion, celery, and garlic; cook for three to five minutes or under tender. Stir in curry powder, coriander, and crushed red pepper; cook for one minute. Add water and broth; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in half-and-half and pumpkin; cook for five minutes or until heated through. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature.
