Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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2 |
medium | onions | chopped |
|
1 |
oz | unsalted butter | |
|
2 |
cloves | garlic | minced |
|
1 ½ |
tbsp | fresh ginger | minced |
|
2 |
tsp | ground cumin | |
|
1 |
tsp | ground coriander | |
|
pinch |
cardamom | ||
|
2 |
tsp | salt | |
|
2 |
lbs | pumpkin or butternut squash | roasted |
|
6 |
cups | water | |
|
1 ½ |
cups | chicken broth | |
|
1 |
14 oz can | coconut milk | |
|
1 |
tbsp | curry paste | |
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Recipe Instructions:
- Sweat onions in butter over moderately low heat, stirring occasionally until softened, 3-5 minutes
- Add garlic and ginger cook stirring 1 minute
- Add cumin, coriander, cardamom, salt pumpkin, water, broth, coconut milk and curry paste
- Simmer uncovered for 20 minutes
- Puree soup in batches in blender until smooth