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Spicy Pumpkin Soup

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The manufacturing procedure is really easy, you simply need to follow the techniques that we have composed on this page. The adhering to are the phases of how to cook Spicy Pumpkin Soup.


1 Tbsp unsalted butter

1 1/2 cups roughly chopped yellow onion

2 cloves garlic, minced (about 2 teaspoons)

2 teaspoons minced, peeled fresh ginger

1 1/2 teaspoons yellow curry powder

3/4 teaspoon ground cumin

1/2 teaspoon ground coriander

Small pinch of cinnamon

1 teaspoon of kosher salt plus more to taste

4 cups low sodium chicken stock (or vegetable broth for vegetarian option)

2 bay leaves

2 (15 oz) cans 100 percent pumpkin or 3 1/2 cups of chopped roasted pumpkin purée*

1 cup water

3 Tbsp heavy whipping cream

1/8 teaspoon black pepper

Yogurt (for garnish)

Toasted pumpkin seeds (for garnish)

*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lay face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Purée in food processor. Freeze whatever you don’t use for future use.


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Originally posted 2018-01-09 03:04:54.