Wednesday, January 27, 2010

Colman's Spicy Pumpkin Soup - EXCELLENT

1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon red curry paste
1 15-oz can pumpkin (or squash)
1 15-oz can Muir Glen Fire Roasted Diced Tomatoes
1 can Green Chiles
1 heaping cup roasted corn kernels (or canned)
1/2 cup Salsa
1 cup light broth
1/2 of a 14-oz. can coconut milk (or double the recipe and use a full can)
Sea salt and fresh ground pepper
Chopped cilantro, to taste- dried or fresh
1 teaspoon honey
Juice from 1 fresh lime

Heat the olive oil in a heavy soup pot over medium-low heat and add the garlic, cumin and curry paste; stir for one minute. Add the pumpkin, fire roasted tomatoes with green chiles, roasted corn, and salsa. Stir to combine. Add the broth. Heat through to a simmer, and begin adding the coconut milk; start with one cup. If you like it creamy, add more. Season with sea salt and ground pepper and cilantro. Heat through gently and bring to a slow simmer. Taste test and add the fresh lime juice to brighten the flavor. Stir. Add more spice if you need more heat; add more honey and/or coconut milk if you need less heat. Serve with blue corn tortilla chips. Makes four servings.

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