Curried Pumpkin Soup

Curried Pumpkin Soup

Ingredients:
1 pumpkin, 4 to 5 lbs.
1 onion, finely chopped
2 - 32oz. containers of organic vegetable broth
(Imagine or Pacific brand)
1 sweet potato, cleaned and chopped
Curry powder, sea salt / Real salt to taste
Kitchen Items Required:
Large Pot
Soup Spoon
Knife
Cutting Board
Blender / Food Processor / Immersion Stick Blender
Extra Pot for blended mixture
Other Options to Consider: Instead of using the pumpkin for this recipe swap it out for
another type of squash, like butternut squash or acorn squash. Sometimes you can find
pre-cut squash at the grocery store so all you have to do is come home and dump it in the
pot.
Steps:
1. Cut the pumpkin in half through the center and scoop out the seeds and strings (save
seeds for garnish if desired – recipe for pumpkin seeds follows this recipe). Cut away
the hard peel and chop the flesh. You should have about 6 cups left when done.
2. Dice onion and add it to a large soup pot and add just enough vegetable broth to
cover bottom of pot.
3. Simmer onions for 5 minutes on medium high heat.
4. While onions are cooking, clean and dice sweet potato.
5. Add the remaining vegetable broth, pumpkin, and potato. If the broth does not cover
all the vegetables add water until it does.
6. Increase the heat to high and bring to a boil.
7. Reduce heat to low, cover and simmer until the vegetables are tender, 20 to 25
minutes.
8. Working in batches, transfer the vegetables with some of the liquid to a food
processor or blender and puree until smooth.
9. Return the puree to the saucepan and stir in the curry powder and sea salt / Real salt
to taste. Heat to serving temperature.
10. Ladle into bowls, garnish with baked pumpkin seeds if desired.
To prepare baked pumpkin seeds:
1. Preheat oven to 350 degrees.
2. Rinse seeds well in cold water, being sure you have rinsed away any fibrous strings,
and pat thoroughly dry.
3. Transfer to a large bowl and add a little olive oil and sea salt, stirring well to coat the
seeds.
4. Spread seeds on a baking sheet in a single layer.
5. Bake until crisp and golden, 12 to 15 minutes on 350 degrees. Taste and add more sea
salt if desired.
Potato Lentil
This is a soup I created when trying to recreate my Mom’s Italian Wedding Soup without
the meatballs. Had to take away a few ingredients and add some new ones but it is just as
delicious.
Prep / Cooking Time: 20 minutes preparation, 45 minutes cooking.