Grilled Vegetables
Curried Cream of Pumpkin Soup Recipe
This cream of pumpkin soup makes an ideal warming snack or appetizer on a cool fall or winter day and pumpkin soup tastes great when you use grilled pumpkin to make it. This pumpkin soup recipe also includes curry, cumin, and garlic, all of which go well with the pumpkin flavor and the evaporated milk makes it deliciously creamy without being too heavy.
You can use any kind of cream to garnish the soup before serving or even a spoonful of natural yogurt to add to the flavor and give it more creaminess. This soup recipe for outdoor grilled vegetables is simple to make and makes a healthy and nutritious soup.
Pumpkin Soup Winter Warmer Recipe
Ingredients -
1 lb pumpkin
2 tablespoons olive oil
12 oz can evaporated milk
3 cups chicken or vegetable broth
1 tablespoon curry powder
1 teaspoon cumin
2 cloves garlic, minced
1 yellow onion, finely chopped
Freshly ground black pepper
Heavy or sour cream to garnish
Chopped parsley to garnish
Preparation:
Cut the pumpkin into large pieces, rub half the olive oil over it, and grill it over a medium heat for 40 minutes or until soft.
Allow to cool then remove the skin and chop the pieces smaller.
Heat the rest of the oil in a saucepan over a medium heat and cook the garlic and onion until soft.
Stir in the cumin and curry powder.
Add the grilled pumpkin and broth. Turn the heat down to low and simmer for 20 minutes.
Add the evaporated milk and cook for a couple more minutes.
Blend the soup in a blender until smooth.
Garnish with the cream and parsley.
(Serves 6)
A Picture of our Curried Cream of Pumpkin Soup Recipe - lightly spiced with cumin and curry this pumpkin soup is a refreshing change from most soups you have tried. The grilled taste makes a nice addition to this soup and pumpkin is a wonderful vegetable to grill.
