Cur­ried Pump­kin Soup

Escalon Times - - NEWS -

Prep time: 5 min­utes Cook time: 25 min­utes Serves: 4 2 ta­ble­spoons but­ter 1 medium onion, chopped 1 large carrot, peeled and chopped 2 cloves gar­lic, minced 2 tea­spoons fresh gin­ger, minced 1 1/2 tea­spoons curry pow­der 1 can (14 ounces) chicken or veg­etable broth 2 cans (15 ounces) 100% pump­kin 1 can (14 ounces) co­conut milk 1 tea­spoon salt pump­kin seeds In large saucepan, melt but­ter over medium heat. Add onion, carrot, gar­lic, gin­ger and curry pow­der. Cook un­til car­rots are al­most soft, 5-8 min­utes, stir­ring oc­ca­sion­ally.

Add broth and bring to boil over high heat. Re­duce heat to medium-low; cover and sim­mer un­til car­rots are very soft, 10 min­utes.

Trans­fer to blender or food pro­ces­sor and puree un­til very smooth. Re­turn to pan and stir in pump­kin, co­conut milk and salt. Cook over medium-low heat un­til heated through, 2-3 min­utes.

Gar­nish with pump­kin seeds, if de­sired, and serve. Easy Week­night Seafood Paella Prep time: 5 min­utes Cook time: 25 min­utes Serves: 4 1 ta­ble­spoon olive oil 1 medium yel­low onion, diced 1 small green bell pep­per, cored, seeded

and diced 2 large gar­lic cloves, minced 1 box (8 ounces) yel­low rice 1 can (14 ounces) veg­etable broth 1 can (14 ounces) diced toma­toes 1 can (10 ounces) whole baby clams, drained 1 cam (8.5 ounces) peas, drained 1 can (6 ounces) medium shrimp, drained 1 can (3.8 ounces) sliced ripe olives, drained In 2-quart saucepan over medium heat, heat oil; add onion, green pep­per and gar­lic. Cook 5 min­utes, stir­ring oc­ca­sion­ally.

Add rice and veg­etable broth. Over high heat, bring to boil. Re­duce heat to low; cover and sim­mer 20 min­utes.

Stir in toma­toes, clams, peas, shrimp and olives; cook 5 min­utes.

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