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Ginger Curry Pumpkin Soup Recipe
|Pumpkin||4 Pound, cleaned and quartered (1.8 Kilogram)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), chopped|
|Chopped fresh ginger||1 Tablespoon|
|Peanut oil||1 Tablespoon|
|Curry powder||1 Teaspoon|
|Chicken broth||946 Milliliter (4 Cups)|
|Sour cream||1 Tablespoon (For Garnish)|
|Chopped fresh cilantro||2 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1090 Calories from Fat 399
% Daily Value*
Total Fat 45 g69.9%
Saturated Fat 20.9 g104.5%
Trans Fat 0 g
Cholesterol 72.3 mg
Sodium 2839.9 mg118.3%
Total Carbohydrates 163 g54.3%
Dietary Fiber 17.4 g69.7%
Sugars 43.4 g
Protein 29 g57.1%
Vitamin A 2738.2% Vitamin C 331.8%
Calcium 54.1% Iron 97.1%
*Based on a 2000 Calorie diet
Place pumpkin on a baking sheet and spread with butter.
Sprinkle with salt and pepper.
Bake in oven for 30 minutes, or until fork tender.
Remove from oven and let cool.
Scrape the flesh from the skin, discard the skin and set the flesh aside.
In a large saucepan, saute onion, garlic, and ginger in peanut oil until soft.
Add curry powder and cook a few more minutes to release the flavor of the curry.
Add wine and chicken broth and simmer 3 or 4 minutes.
Stir in pumpkin and add salt to taste.
In a blender, blend soup until smooth.
Pour into bowls and garnish with a small scoop of sour cream and fresh cilantro.