Prep 10 mins
Cook 30 mins
I got this recipe from cooking club magazine. It's very aromatic and tastes wonderful and creamy. The recipe omits the part about blending until smooth but we like it that way. You can leave it chunky if you like chunky soup. This is a great way to use pumpkin, my fall favorite, in something other than a dessert.
- 2 tablespoons canola oil
- 4 cups chopped onions
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 tablespoon chopped fresh ginger
- 1⁄4 teaspoon crushed red pepper flakes
- 5 cups reduced-sodium chicken broth or 5 cups vegetable broth
- 1 (29 ounce) can diced tomatoes, undrained
- 1 (15 ounce) canpure pumpkin
- 1 (6 ounce) can tomato paste
- 1 cup diced red bell peppers or 1 cup orange bell pepper
- 1 cup diced green bell pepper
- 1⁄2 teaspoon salt
- 1 cup whipping cream or 1 cup half-and-half
- 1⁄2 cup chopped fresh cilantro
- Heat oil in Dutch oven or large pot over medium heat until hot.
- Add onions; cook 5 to 7 minutes or until tender.
- Add garlic, curry powder, ginger and crushed red pepper; cook 2 minutes.
- Add broth, tomatoes, pumpkin, tomato paste, red bell pepper, green bell pepper and salt.
- Increase heat to high.
- Bring to boil; reduce heat to medium-low.
- Simmer 20 minutes, stirring occasionally.
- Puree in food processor or blender until smooth and pass through sieve.
- (Soup can be made up to 1 month ahead and frozen. Thaw in refrigerator. Bring to a simmer over medium-low heat; continue with remainder of recipe.) Pour back in Dutch oven and add cream; cook 5 minutes, sitrring occasionally.
- (If using half-and-half, do not let boil.) Garnish with cilantro.