A delicious variation on the standard pumpkin soup. It has a little spicy kick without being overpowering. Big hit with everyone in this room. Enjoy the dish with some crusty bread.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- ½ fresh pumpkin – seeded, peeled, and cut into chunks
- 1 cup vegetable stock
- water as needed
- 1 (8 ounce) carton sour cream
- 1 tablespoon butter, softened
- 1 tablespoon green curry paste
- 1 tablespoon chopped fresh coriander (cilantro)
- 1 clove garlic, minced
Instructions
- Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
- Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
- Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.
Nutrition Facts
| Calories | 280 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 13 g |
| Sodium | 322 mg |
| Sugars | 5 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |