Winning Back Weeknight Cooking
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March 20, 2016 9:00 PM
Ingredients:
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 large carrot, peeled and chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 1 1/2 teaspoons curry powder
- 1 can (14 ounces) chicken or vegetable broth
- 2 cans (15 ounces) 100% pumpkin
- 1 can (14 ounces) coconut milk
- 1 teaspoon salt
- pumpkin seeds
Preparation:
- In large saucepan, melt butter over medium heat. Add onion, carrot, garlic, ginger and curry powder. Cook until carrots are almost soft, 5-8 minutes, stirring occasionally.
- Add broth and bring to boil over high heat. Reduce heat to medium-low; cover and simmer until carrots are very soft, 10 minutes.
- Transfer to blender or food processor and puree until very smooth. Return to pan and stir in pumpkin, coconut milk and salt. Cook over medium-low heat until heated through, 2-3 minutes.
- Garnish with pumpkin seeds, if desired, and serve.
4
Preparation
5 minutes