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Yields: 10 servings
Prep time: 5 min
Cook time: 20 min
|
Ingredients
• 1 tablespoon olive oil
• 4 cloves garlic (minced)
• 2 teaspoons ground cumin
• 2 tablespoons red curry paste
• 2 - 15 ounce cans pumpkin
• 2 - 10 ounce cans diced tomatoes
with green chiles
• 2 - 15 ounce cans fire roasted corn
• 1½ cups salsa (chef's choice)
• 2 cups vegetable broth
• 1 - 14 ounce can coconut milk
• salt and pepper to taste
• ½ cup cilantro (chopped)
• 2 teaspoons agave nectar
• ½ lime
|
TOOLS NEEDED: (CLICK TO PURCHASE)
ID21 STEEL
SAUTEUSE
(5 QT.)
|
STAINLESS
STEEL
SOUP LADLE
|
 |
 |
1. Add olive oil to Dutch Oven and heat over medium. Once hot, turn down heat to medium-low and add cumin, curry paste, and garlic. Stir while heating for 2 minutes.
2. Add in the canned pumpkin and stir. Cook for 5 minutes.
3.Add in tomatoes, salsa, and corn. Stir and cook covered for 5 minutes.
4. Add in vegetable broth. Simmer for 5 minutes.
5. Stir in coconut milk ½ can at a time. Turn off heat and stir. If you like it less creamy, use only ½ of the can.
6. Season with salt and pepper to taste. Stir in agave nectar and lime juice. Sprinkle in chopped cilantro leaves and stir thoroughly.
7. Allow to cool before serving.
Enjoy!
Spicy Mexican Pumpkin Soup
|
Yields: 10 servings
Prep time: 5 min
Cook time: 20 min
|
Ingredients
• 1 tablespoon olive oil
• 4 cloves garlic (minced)
• 2 teaspoons ground cumin
• 2 tablespoons red curry paste
• 2 - 15 ounce cans pumpkin
• 2 - 10 ounce cans diced tomatoes
with green chiles
• 2 - 15 ounce cans fire roasted corn
• 1½ cups salsa (chef's choice)
• 2 cups vegetable broth
• 1 - 14 ounce can coconut milk
• salt and pepper to taste
• ½ cup cilantro (chopped)
• 2 teaspoons agave nectar
• ½ lime
|
TOOLS NEEDED: (CLICK TO PURCHASE)
ID21 STEEL
SAUTEUSE
(5 QT.)
|
STAINLESS
STEEL
SOUP LADLE
|
|
|
1. Add olive oil to Dutch Oven and heat over medium. Once hot, turn down heat to medium-low and add cumin, curry paste, and garlic. Stir while heating for 2 minutes.
2. Add in the canned pumpkin and stir. Cook for 5 minutes.
3.Add in tomatoes, salsa, and corn. Stir and cook covered for 5 minutes.
4. Add in vegetable broth. Simmer for 5 minutes.
5. Stir in coconut milk ½ can at a time. Turn off heat and stir. If you like it less creamy, use only ½ of the can.
6. Season with salt and pepper to taste. Stir in agave nectar and lime juice. Sprinkle in chopped cilantro leaves and stir thoroughly.
7. Allow to cool before serving.
Enjoy!
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