ANGELFOOD: Curried Creme of Pumpkin Soup

My good friend, Owen, is a great cook who loves good food as much as I do. When he heard I was starting a section on my blog called ANGELFOOD, where I want to share recipes, delicious dishes and favorite restaurants, this was his gift of Autumn ambrosia to all of us. Way to start off the ANGELFOOD on eflorence. Dig in everyone!
Thanks and Yum, Owen!

Curried Creme of Pumpkin Soup
Recipe: Owen S. Lager

1- Qt. Chicken Soup or stock (homemade is always best,
but any will do).
½- cup additional broth, reserved
1- Can pumpkin (not the pumpkin pie mixture)
2- Onions, chopped
2 (or more) Carrots, peeled, chopped fine
1- TBS Curry powder
1- tsp Ginger powder
½ cup milk or cream
2 – 3 TBS Honey (or to taste)*
salt and black pepper to taste**
OPTION: add regular or sweet potato to help thicken (pureed)

1. Sauté onions and carrots until they caramelize;
2. In the reserved chicken broth (soup, stock) puree onions
and carrots;
3. In a soup pot combine the chicken broth, pureed onion/carrot/broth mixture and pumpkin; bring to near boil;
4. Reduce heat and add curry and ginger;
5. Allow soup to simmer, stirring occasionally with whisk;
6. Add honey*;
7. Allow soup to simmer, stirring occasionally with whisk;
8. Reduce heat and finish with milk or cream; DO NOT BOIL.
9. salt and black pepper to taste**
10. Approve seasonings and adjust. (Suggestion: you may add other complimentary seasonings such as nutmeg, ground cardamom, allspice, etc.,in very small amounts)
11. Serve with warm crusty bread.

This hearty soup satisfies with its texture, taste and aroma, and is very quick and relatively inexpensive to make. It is chock-full of vitamin A and is a good source of fiber.

*In place of honey, SPLENDA or sugar can be used (or EQUAL™ after soup has finished cooking; cooking will destroy the proteins that make EQUAL™ sweet).

NOTE: Persons with a potassium restriction should avoid this soup, as the pumpkin and optional potato are loaded with potassium.


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