Curried Pumpkin Vegetable Soup/Stew |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I love fall for the abundace of sugar pumpkins, I usually have roasted pumpkin in the fridge. Always looking for different ways to use it, I found this recipe on Eat Better America and because I can never leave well enough alone..... I changed it.The original recipe called for frozen vegies, no beans, and just the curry powder. This soup was easy and tasty, not to mention healthy! Wonderful on a cold fall day. I hope you enjoy my variations. Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
1 green pepper, chopped |
2 carrots, chopped |
2 stalks celery, chopped |
2 poblano chiles, pepers chopped |
3 garlic cloves, minced |
2 cups mashed pumpkin, canned |
1 (14 ounce) can diced tomatoes |
1 (15 ounce) can chickpeas, drained |
3 cups chicken stock |
2 teaspoons curry powder |
1 teaspoon paprika |
3/4 teaspoon cumin |
3/4 teaspoon coriander |
2 bay leaves |
salt and pepper |
Directions:
1. 1. In large pot heat olive oil, add onions, carrot, celery, green and pablano peppers, and garlic. Saute until soft.
2. 2. Add curry, paprika, cumin, coriander and bay leaves. Cook until fragrant.
3. 3. Add mashed pumpkin, stir to combine.
4. 4. Add tomatos and chickpeas, stir to combine.
5. 5. Finally add the chicken stock. You can also use vegetable stock to make this vegetarian.
6. 6. Let simmer until desired consistency. I prefer a thicker stew.
7. 7. Enjoy!
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