Pumpkin Curry Soup Recipe

May 29, 2009 at 6:07 pm 2 comments

The other day I mentioned at Twitter and Facebook that I was serving Pumpkin Curry as my Soup of the Day at Mars Hill Cafe and I have received a number of messages at each site about the recipe so here is a scaled down version for home use:

  • 1 15 ounce can organic pumpkin
  • 1 cup organic chicken stock
  • 1 can coconut milk
  • 1 teaspoon Curry powder (or to taste)
  • 1 teaspoon fresh minced ginger (optional)
  • two tablespoons raw local honey
  • toasted pumkin seeds

With a whisk, combine all ingredients (except pumpkin seeds) in a large stock pot and bring to a simmer (takes about 15 minutes) then serve.  Garnish with pumpkin seeds.  Naan is also a nice addition.

Also: today was kind of slow so to experiment with new flavors I made a wrap using chicken, onion, bell pepper, jalapeno, shredded sweet potatoes, sunflower seeds, carrots, honey, tomoato and semi-sweet chocolate.  All things the Natives of central America would have had prior to the arrival of the Spanish.  It was really good.

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Entry filed under: Food and Cooking. Tags: , , , , , , , .

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2 Comments

  • 1. Juli  |  June 5, 2009 at 2:14 am

    Thank you I will try it soon!

  • 2. whiteraven6670  |  October 2, 2009 at 8:44 pm

    It looks good. I’ll have to try it.


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Stuart Reb Donald

Stuart is a celebrity chef and award winning food writer. Donald performs live cooking demonstrations and penned the cookbook Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor."

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