Thursday, November 8, 2012

Curry Pumpkin-Apple Soup

Our fridge was nearly empty and I was craving a cozy fall soup. I've almost always got pumpkin and coconut milk on-hand, so a soup was born! If I were to make it again, I would add some grated ginger. If you want to try adding that in - I'd do maybe 1/2 to 1 Tbsp freshly grated ginger and add it in when the onions are almost finished cooking.

Curry Pumpkin-Apple Soup

1 yellow onion, diced
1 Tbsp olive oil
2 small carrots, peeled & sliced
1 med. Granny Smith apple, peeled & diced
1 1/2 tsp curry powder
1 tsp coriander
1 can pureed pumpkin (plain! not pumpkin pie filling!)
1 can light coconut milk
1/2 cup prepared vegetable stock
2 tsp cayenne (or really to taste - we like things super spicy)
salt & pepper to taste

1 can garbanzo beans, drained
1/4 tsp curry powder
1/4 tsp cayenne
1/4 tsp salt

Heat a pot over medium heat. Cook the onion in olive oil until translucent. Add carrots, apple, curry powder, coriander, and salt and pepper to taste. Continue cooking until the vegetables are soft. Add pumpkin, coconut, and vegetable stock. Cook. Then use an immersion blender to puree the soup until smooth. Return the pot to heat and add in cayenne, salt, and pepper to taste. Once you have it at the desired spice level, remove from heat.

While cooking the soup, preheat oven to 400 degrees. Dump a can of drained garbanzos into a metal or glass pan. Sprinkle with curry powder, cayenne, and salt. Roast for 40-60 minutes until the outside is a bit crispy, checking the beans every 20 minutes or so and stirring them up.

To serve - fill bowls with soup, then top with several of the roasted garbanzo beans. Enjoy!

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