Okay, first of all, now I know why they’re always wiping down the edges of dishes before s
Okay, first of all, now I know why they’re always wiping down the edges of dishes before serving them on Top Chef. This looks awful. But it tasted DELICIOUS! This is a soup that a friend and I made by modifying a recipe from www.epicurious.com. I absolutely adore that site. The original recipe can be found at http://www.epicurious.com/recipes/food/views/Curried-Pumpkin-Soup-232968 but we had to modify it a bit because we didn’t have all the ingredients here. So we made our soup as follows: Tasty and Warming Kabocha Soup 2 medium onions, finely chopped (2 cups)2 tablespoons unsalted butter2 large garlic cloves, minced2 tablespoons minced peeled fresh ginger2 teaspoons ground cumin1 ½ teaspoons salt¾ teaspoon chili powderLOTS of curry powder (we didn’t measure)½ kabocha, pre-cooked in the microwave (in a bowl with a bit of water at the bottom), peeled and seeds removed5 cups broth made with vegetable bullion1 (14-oz) can unsweetened coconut milk (not low-fat)Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin and curry and cook, stirring, 1 minute. Stir in salt, chili powder, pumpkin, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée chunks in a blender until smooth (use caution when blending hot liquids), and return to pot. Keep soup warm over low heat.Seriously, this tasted SO GOOD! It was pretty thin though, so I think next time I’ll add some potatoes to be pureed as well, and I bet some roasted red and yellow bell peppers would be absolutely fabulous. -- source link
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