Soup and salad for lunch or for a light dinner is always an excellent choice in my book. However, I do not always like waiting forever on the soup to be done. It seems like so many recipes simmer for hours upon hours. This recipe is done in about 30 minutes and it has SO much flavor. You can easily adjust this soup to your personal tastes, you can puree it until smooth, leave it chunky, or even adjust the spice to make it more spicy!
This was a great twist on my favorite tomato-basil soup, but these two are still like apples and oranges to me. Totally different flavors and both out-of-this-world winners.
- 1 tablespoon of Canola Oil
- 1 medium Onion, diced finely
- 3 cloves of Garlic, minced finely
- ¼ teaspoon of Ginger
- 2 teaspoons of Curry Powder, yellow if you prefer mild, hot if you prefer spicy
- ¼ teaspoon of Red Pepper Flakes, crushed
- 1 can of Pumpkin Puree, 15 oz.
- 1 can of Diced Tomatoes, 14.5 oz.
- 3 cups of Chicken or Vegetable Broth
- ½ teaspoon of Salt
- ¼ teaspoon of Black Pepper
- Optional Garnishes: Greek yogurt, sour cream, or pumpkin seeds
- Heat the oil in a large saucepan (4 quart) over medium heat. Add the onions and sauté for 3-4 minutes until soft and then add the garlic, ginger, curry powder, and red pepper flakes stir until fragrant, about 30 seconds.
- Add the pumpkin, tomatoes, broth, and salt and pepper; stir well and scrape the bottom of the pan getting all of the bits. Increase the heat to high and bring the soup to a boil, then lower back to medium heat and simmer until thickened slightly, about 5 minutes.
- Use an immersion blender, blender, or food processor to puree to desired consistency or leave chunky.
- Serve immediately, with garnishes if desired.
Happy Cooking, The Barbee Housewife