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Wednesday, October 1, 2014

Club Penguin Recipe: Curry Pumpkin Soup :)

Here is a recipe of Curry Pumpkin Soup :)

*Ask an adult for help

Makes 10 Servings

You'll Need:

  • Blender
  • Large saucepan
  • Small bowl
  • Large bowl
  • Vegetable peeler
  • Knife

Ingredients:

  • 1 small pumpkin (approx 4 pounds)
  • 2 tbsp vegetable oil
  • 2 cups chopped onion
  • 2 tsp minced ginger
  • 2 cloves minced garlic
  • 1 cinnamon stick
  • 5 cups low-sodium vegetable stock
  • 2 tsp curry powder

Instructions:

  1. Cut the pumpkin in half
  2. Hollow out the pumpkin, keeping the pumpkin seeds in a separate bowl
  3. Once all the gooey insides are gone, remove the stem and cut the pumpkin halves into 4 pieces
  4. Peel the pumpkin skin and cut peeled pumpkin into 1-2 inch pieces, and set aside in a bowl
  5. Heat the oil in the saucepan over medium heat
  6. Add the onion, garlic, ginger, and cinnamon stick
  7. Cook for 5-8 minutes, until onion is soft
  8. Add the vegetable stock and curry powder, and stir
  9. Add the pumpkin pieces and cook until soft, about 10-20 minutes
  10. Remove the cinnamon stick
  11. In small batches, add the pumpkin, with the broth, into the blender and puree
    Note: Keep the lid of the blender vented, otherwise the pumpkin could explode
  12. Scoop into bowls, serve, and enjoy!

To toast the pumpkin seeds:

  1. Preheat oven to 350ºF (180ºC)
  2. Lightly coat pumpkin seeds with vegetable oil
  3. Lay them in a single layer on a baking sheet
  4. Cook for 10 minutes and then stir them
  5. Cook for another 8-10 minutes until crispy
  6. Let cool and enjoy!

You can Print This :)

See earlier Club Penguin Recipe :)

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