Today's Recipe - Curry Pumpkin Soup

Recipe: Ingredients: * 2 tablespoons pumpkin seeds (optional) * 2 tablespoons butter * 3 tablespoons all-purpose flour * 2 tablespoons curry powder * 4 cups vegetable broth * 1 (29 ounce) can pumpkin * 1 1/2 cups half-and-half cream * 2 tablespoons soy sauce * 1 tablespoon white sugar * salt and pepper to taste DIRECTIONS 1. Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown. 2. Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.


Google
 
Web www.lightlysalted.org

Other recipes from 'Vegetarian Curry Recipe' Category

Shajahani Kurma Cumin and Pepper Rasam Powder
Gajar Halwa Mini Spring Rolls
Garlic Chutney Chicken Liver Masala
Sambhar Powder Chicken Curry In A Hurry
Channa Ki Sabzi Egg Parotu
Egg Curry Chickoo Halwa
Malvani Fish Curry Spicy Rice Recipe
Seven Cup Cake Chicken Curry And Wine
Mixed Grill Of Sausage, Chicken And Lamb With Tandoori Flavorings Indian Style Carrots
Chicken Potato Kurma South Indian Potato Curry
Khubani Ka Meetha Palak In Muger Dal
Murg Makhani Recipe Stuffed Paneeer
Chole (Chick Peas) Tandoori King Prawns
Moong Curry Curry dar macchi
Orange Squash Bengali Style Oven Fried Potatoes