Friday, February 20, 2009

Pumpkin Soup

My friend Angela has this awesome recipe for pumpkin soup. It is so good and easy, but the thing that makes it so good is half and half. Obviously, something you can't eat on the MSPI diet! No worries! I figured out a way to make it, and it's just as good -- without the dairy!

If you have a lot of people to feed or want leftovers, definitely double the recipe!

Pumpkin Soup

2 tbsp. olive oil
1 garlic clove, diced
½ tsp. salt
⅛ tsp. ground red pepper
¼ tsp. ground coriander
1 can chicken or vegetable broth
1 15-oz. can solid pack pumpkin
1 can coconut milk
1 cup chopped onion
1 tsp. curry powder

In a large sauce pan, saute onion in oil until tender. Add garlic, spices and salt. Simmer 1 minute. Add broth and simmer for 15 minutes. Stir in pumpkin and milk. Simmer 5 minutes. Pour in batches in blender and blend until creamy. Reheat and serve.

Quick Start with MSPI Mama: This is one of my Quick Start recipes. For more information about Quick Start, read the introductory post.


Elaine Waldron said...

Thanks! I was just trying to figure out how to use up all that pumpkin I have in my basement.

Andrea said...

John and Elaine: The extra cans of pumpkin in my basement pantry have been put to good use in this recipe as well! :)

Anonymous said...

Very good! Great blend of spices! I was thinking this would be too sweet, but it's perfect and easy. Thanks!