Pumpkin Curry Soup
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic
3 stalks celery, chopped
3 potatoes, cut into 1-inch pieces
1 15-ounce can pumpkin puree
2 14-ounce cans chicken broth
1/2 cup sherry
1 tablespoon garam masala
salt and pepper to taste
plain yogurt for garnish
Heat oil in large saucepan over medium heat. Add onion and garlic, and cook until onion is translucent. Add celery and potatoes, and cook for about 5 minutes, until tender. Mix in pumpkin puree, chicken broth, sherry, garam masala, salt and pepper. Bring to a boil. Reduce heat to a simmer, and cook about 20 minutes until desired thickness. Garnish with plain yogurt.
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic
3 stalks celery, chopped
3 potatoes, cut into 1-inch pieces
1 15-ounce can pumpkin puree
2 14-ounce cans chicken broth
1/2 cup sherry
1 tablespoon garam masala
salt and pepper to taste
plain yogurt for garnish
Heat oil in large saucepan over medium heat. Add onion and garlic, and cook until onion is translucent. Add celery and potatoes, and cook for about 5 minutes, until tender. Mix in pumpkin puree, chicken broth, sherry, garam masala, salt and pepper. Bring to a boil. Reduce heat to a simmer, and cook about 20 minutes until desired thickness. Garnish with plain yogurt.
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