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Ginger Curry Pumpkin Soup

Ingredients
  Pumpkin 4 Pound, cleaned and quartered (1.8 Kilogram)
  Butter 2 Tablespoon
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), chopped
  Chopped fresh ginger 1 Tablespoon
  Peanut oil 1 Tablespoon
  Curry powder 1 Teaspoon
  Riesling 2 Tablespoon
  Chicken broth 946 Milliliter (4 Cups)
  Sour cream 1 Tablespoon (For Garnish)
  Chopped fresh cilantro 2 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Preheat oven to 350°F (180°C).
Place pumpkin on a baking sheet and spread with butter.
Sprinkle with salt and pepper.
Bake in oven for 30 minutes, or until fork tender.
Remove from oven and let cool.
Scrape the flesh from the skin, discard the skin and set the flesh aside.
In a large saucepan, saute onion, garlic, and ginger in peanut oil until soft.
Add curry powder and cook a few more minutes to release the flavor of the curry.
Add wine and chicken broth and simmer 3 or 4 minutes.
Stir in pumpkin and add salt to taste.
In a blender, blend soup until smooth.
Pour into bowls and garnish with a small scoop of sour cream and fresh cilantro.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Pumpkin
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes

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