Friday, November 18, 2016

Curried Pumpkin Soup, November 18, 2016

I sent Jeannene, who was in Vancouver for work all week, a text giving her 3 options for tonight's dinner. She very promptly responded that she wanted curried pumpkin soup---"Yum!" We picked her up at the airport at nearly 7 and came home to throw together supper. Along with this quick, easy, very delicious soup, I heated some brown & serve rolls and opened a jar of chunky applesauce.

Curried Pumpkin Soup
1 c. chopped onion
2 tsp. olive oil
2 1/2 tsp. curry powder
Salt and pepper
32 oz. chicken broth
15 oz. pumpkin purée (I actually used an extra half can I had left over from pancakes, too)
2 potatoes, peeled and cubed
Chopped parsley, for garnish

Sauté the onion in the oil, in a soup pot, until translucent. Add seasonings, stirring until the onions are coated. Add broth, pumpkin, and potatoes. Bring to a boil. Reduce heat to medium and cook, partially covered, another 10 minutes. Serve garnished with parsley. Serves 4-6. 

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