Saturday, November 16, 2013

Creamy Pumpkin Curry Soup

2 Sweet Onions
1 stick butter
Curry power
Vegetable Stock
Garam Masala Spice
Block winter squash
Can of pumpkin 
Pint of heavy cream
Silken tofu
Fresh thyme

Melt butter in large non stick pan.
Thinly slice onions and place in pan.
Cook till glossy and translucent.
Add generous helping (to taste) of curry powder. 
Add handful of flour to thicken mixture.
Slowly add 4 cups of vegetable stock.
Add Garam powder to taste.
Add squash and pumpkin.
Let simmer until thick and comes to a slow boil.
In a separate bowl, mix tofu and heavy cream till blended smooth.
Combine veggie base and cream base.
If you desire a very smooth soup, blend mixture together In blender.
(Suggested approach)

Add additional garam, curry and salt to taste. 
As a last touch, add fresh thyme and a tablespoon of white sugar to blended soup.

Depending on desired thickness of soup 4-8 cups of veggie broth can be added to cream and veggie mix.


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