Pumpkin-Apple Soup

Pumpkin-Apple Soup 6-8 servings

Get Recipe

A special soup for Hallowe’en or any cold day! Pumpkin Apple Soup served in a bowl.

Ingredients:

3 tablespoons oil

2 cloves garlic, minced

1 large onion, diced

1 large apple, diced

1 tablespoon curry powder

2 cups pumpkin puree

4 cups chicken broth

1 cup milk (fresh or canned evaporated milk)

Salt and pepper to taste

Method:

Heat oil is a large pot. Saute garlic, onions and apple. Stir in curry powder and cook for 1 minute, stirring constantly.

Add pumpkin and broth, bring to a boil, stirring occasionally.

Reduce heat and simmer about 30 minutes.

Puree if desired. Add milk and reheat.

Season with salt and pepper to taste.

Enjoy!

Tips from insanelygoodrecipes.com:

How to Make Pumpkin Soup Creamier

While pumpkin soup tastes delightful enough as it is, there are those (like us) who want theirs to be extra creamy.

Stir in some additional cream at the end for a rich, creamy soup. You can also use coconut milk, maple syrup or butter to get a similar effect.

I personally love adding a bit of maple syrup as it gives it just the right amount of sweetness.

If you don’t want to use cream or milk, try using yogurt instead. This is a fantastic alternative if you want to add a zesty flavor to your dish.

Stale bread also works well in making your pumpkin soup a lot creamier.

It’s a simple trick, too: just soak a few pieces of bread into your mixture before you puree it. You’ll end up with a rich, creamy dish and a filling one at that.

Incorporating a bit of cornstarch will also make your pumpkin soup thicker. Take a couple of scoops of the soup and place it in a bowl.

Mix in a few tablespoons of cornstarch and stir until it dissolves into the soup. Pour the soup back into the pot and let the cornstarch do its magic.

Comments

Spanish omelette

Spanish omelette Get recipe Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients Ingredients 500g new potatoes 1 onion, preferably white 150ml extra-virgin olive oil 3 tbsp chopped flat-leaf parsley 6 eggs Method STEP 1 Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion. STEP 2 Heat the extra-virgin olive oil in a large frying pan , add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside). STEP 3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. STEP 4 Tip everything into the pan and cook on a moderate heat, using a sp...

Butter Chicken

Butter Chicken serves 8 Get Recipe Ingredients: 4 pounds boneless, skinless chicken breast For the chicken marinade: 1 cup chopped onion 6 garlic cloves 1 1” piece fresh ginger 3 tablespoons lemon juice 1 cup plain yogourt 1 tablespoon ground coriander seed 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon sweet paprika 1 teaspoon garam masala 1 teaspoon sea salt For the sauce: 1 cup chopped onion 1 2” piece fresh ginger 4 cloves garlic ¼ cup vegetable oil 1 cup tomato paste 3 -4 cups water ¼ teaspoon cayenne pepper Sea salt to taste 1 cup whipping cream 2 teaspoons garam masala Put the chicken marinade ingredients in a blender or food processor; blend until smooth. Pour over chicken and stir to coat. Cover and refrigerate overnight. Preheat oven to 400° F. Take chicken out of the marinade and place 1” apart on rimmed, parchment lined baking sheets. Bake for 20 minutes. Cool and cut into 1” cubes. Save all j...

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more. Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...

Burnaby Community Kitchens

Search This Blog