Monday, February 16, 2009

Spicy Butternut Pumpkin Soup

I made several delicious dishes over the weekend using ingredients from the grocery list I posted recently.

One of those dishes is an old favorite of mine. Butternut pumpkin soup can be made quickly and easily with minimal ingredients.

Obviously you need butternut pumpkin (or sweet potato), but keep in mind that the recipe I offer below can be manipulated to suit what you have in your fridge and cupboards.

You can include curry or Thai sauce or you can leave it out. You may not have carrots, but maybe you have celery, so add that instead. In other words, feel free to improvise.

Spicy Butternut Pumpkin Soup
1) Chop up an onion and toss it about in olive oil in a pot on the stove with the heat at medium
2) If you have some curry powder or paste pop in a teaspoon. If you don't have curry, use the Thai sauce in my shopping list below; either one will be fine, it just gives the soup some flavor and oomph.
3) Add a couple chopped carrots.
4) Add a small, peeled and chopped butternut pumpkin (or sweet potato).
5) Add half an inch of ginger root, peeled and chopped.
6) Add about a cup of frozen corn.
7) Stir over medium heat for say 10 mins
8) Add either a couple cups of water or stock i.e. chicken or turkey.

Simmer till all ingredients are soft, about 30 mins. Then blend in a food processor and serve with yogurt and chopped banana, or swirl in coconut milk or half and half.

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