Harvest Vegetable Pumpkin Soup
Author: Sugar n' Spice Gals
Recipe type: Soup
Serves: 10 servings
- ¼ cup butter
- ¾ c shredded coconut
- 3 garlic cloves diced (2 tsp minced garlic or 1 tsp garlic powder)
- 1 small onion diced
- 1½ tbsp curry powder
- ¼ cup brown sugar
- ½ tsp ground red pepper ( omit for a
- milder soup or double for a spicier soup)
- 1 tsp ginger
- 1 tsp salt
- 2 15 oz cans pureed pumpkin
- 2 cans (14 oz) of chicken broth
- 2 cans great northern white beans
- 1 tbsp lemon juice
- ¾ c heavy whipping cream
- ½ c sour cream
- Salt and pepper to taste
- Vegetables
- 2 zucchini (cut in circles first and then cut each circle into fourths)
- 3 celery stalks diced
- 1 cup frozen corn
- 1 cup frozen peas
- 1 red pepper diced
- Chop up vegetables and steam til they are al dente (cooked but still firm) This should take about 5 minutes
- Meanwhile in a bowl mix together all dry seasonings (curry powder, brown sugar, ground red pepper, ginger, and salt)
- Mix pumpkin puree in with dry ingredients and then set aside
- In a tall pot saute over medium heat diced onion, garlic, and shredded coconut in butter until lightly browned
- Pour in Pumpkin mixture and stir
- Slowly add chicken broth while stirring
- Dump in steamed veggies and beans, stir, and bring to a boil
- Boil soup for about 5 minutes (stirring continuously)
- Then reduce heat to low and stir in heavy cream, sour cream and lemon juice
- Let simmer over low heat for about 3-5 minutes (stirring occasionally)
- Add salt and pepper to taste and serve
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/harvest-vegetable-pumpkin-soup/
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