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.
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INGREDIENTS
Nutrition- 1tablespoon olive oil
- 1
- 1
- 2
- 2
- 2
- 3
- 2
- 1(14 ounce) can diced tomatoes
- 1
- 3cups chicken stock
- 2teaspoons curry powder
- 1teaspoon paprika
- 3⁄4teaspoon cumin
- 3⁄4teaspoon coriander
- salt and pepper
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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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