Monday, January 25, 2010

The Best Pumpkin Soup EVER!

So, my project the past few days has been to make a lot of things for the freezer in preparation for school starting. Today I made new variation on my pumpkin soup and I thought that this was definitely blog worthy.....Especially for those of you who love to use your crock pot!

Spicy Carrot and Pumpkin Soup
(No picture, because it really ends up just looking like a pureed soup!)
Ingredients:
1/2 pumpkin diced
1/2 squash diced (Or extra pumpkin)
2 large carrots diced (If they aren't big enough, throw in an extra one)
2 potatoes diced (you can sub sweet potato)
1 large onion diced
2 cloves garlic
3 Tbsp flour
2 Tbsp olive oil
1 tsp salt
1/2 tsp curry powder
dash chilli powder
1/4 tsp nutmeg
2 1/2 tsp paprika
3 cups vegetable stock
freshly ground pepper
freshly chopped coriander
coconut milk

Directions:
Soften onion and garlic in oil. Add flour and all pre-diced vege. Coat everything well with the flour and let the flour absorb the oil. Pour everything in crock-pot and add all spices and stock. Cook on low for roughly 6 hours or until vege is tender and falling apart. Add in coriander and coconut milk. (additional, you don't have to add this if you don't have it on hand.) Puree until consistency is creamy or as desired. (You can leave some chunks depending on how you like it.)

Such a beautiful soup and it's really soothing. This is definitely my favorite - I might have to make this again next week and freeze some more!

1 comment:

beekeats said...

Um yes. Delicious. I'd imagine it would be really delicious with kabocha too!