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:
- Cut the pumpkin in half
- Hollow out the pumpkin, keeping the pumpkin seeds in a separate bowl
- Once all the gooey insides are gone, remove the stem and cut the pumpkin halves into 4 pieces
- Peel the pumpkin skin and cut peeled pumpkin into 1-2 inch pieces, and set aside in a bowl
- Heat the oil in the saucepan over medium heat
- Add the onion, garlic, ginger, and cinnamon stick
- Cook for 5-8 minutes, until onion is soft
- Add the vegetable stock and curry powder, and stir
- Add the pumpkin pieces and cook until soft, about 10-20 minutes
- Remove the cinnamon stick
- 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 - Scoop into bowls, serve, and enjoy!
To toast the pumpkin seeds:
- Preheat oven to 350ºF (180ºC)
- Lightly coat pumpkin seeds with vegetable oil
- Lay them in a single layer on a baking sheet
- Cook for 10 minutes and then stir them
- Cook for another 8-10 minutes until crispy
- Let cool and enjoy!
You can Print This :)
See earlier Club Penguin Recipe :)
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