Curried Pumpkin Vegetable Soup/Stew

"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."
 
Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • 1. In large pot heat olive oil, add onions, carrot, celery, green and pablano peppers, and garlic. Saute until soft.
  • 2. Add curry, paprika, cumin, coriander and bay leaves. Cook until fragrant.
  • 3. Add mashed pumpkin, stir to combine.
  • 4. Add tomatos and chickpeas, stir to combine.
  • 5. Finally add the chicken stock. You can also use vegetable stock to make this vegetarian.
  • 6. Let simmer until desired consistency. I prefer a thicker stew.
  • 7. Enjoy!
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RECIPE MADE WITH LOVE BY

@Bobbie537
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@Bobbie537
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"I love to cook and bake. Trying new recipes has become a hobby. Rachel Ray is my favorite cook. I find her recipes quick, easy and tasty. Nurse by profession. Cook by passion. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">"
 

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  1. Bobbie537
    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.
     
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