Curried Pumpkin Vegetable Soup/Stew
"I love fall for the abundace of sugar pumpkins, I usually have roasted pumpkin in the fridge. Always looking for different ways to use it, I found this recipe on Eat Better America and because I can never leave well enough alone..... I changed it.The original recipe called for frozen vegies, no beans, and just the curry powder. This soup was easy and tasty, not to mention healthy! Wonderful on a cold fall day. I hope you enjoy my variations."
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 green pepper, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 poblano chiles, pepers chopped
- 3 garlic cloves, minced
- 2 cups mashed pumpkin, canned
- 1 (14 ounce) can diced tomatoes
- 1 (15 ounce) can chickpeas, drained
- 3 cups chicken stock
- 2 teaspoons curry powder
- 1 teaspoon paprika
- 3⁄4 teaspoon cumin
- 3⁄4 teaspoon coriander
- 2 bay leaves
- salt and pepper
directions
- 1. In large pot heat olive oil, add onions, carrot, celery, green and pablano peppers, and garlic. Saute until soft.
- 2. Add curry, paprika, cumin, coriander and bay leaves. Cook until fragrant.
- 3. Add mashed pumpkin, stir to combine.
- 4. Add tomatos and chickpeas, stir to combine.
- 5. Finally add the chicken stock. You can also use vegetable stock to make this vegetarian.
- 6. Let simmer until desired consistency. I prefer a thicker stew.
- 7. Enjoy!
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RECIPE SUBMITTED BY
I love to cook and bake. Trying new recipes has become a hobby. Rachel Ray is my favorite cook. I find her recipes quick, easy and tasty.
Nurse by profession. Cook by passion.
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