October 3, 2016
Monday
Happy Crocktober! I hope you enjoyed your weekend.
If you're looking for something a bit different for this week's menu, I think you're really going to like this soup. It's super easy to make but tastes like it came from a World Class
Restaurant instead of your handy dandy crockpot.
If you are serving this as a main dish I'd think it would serve about 4 alongside some crusty french bread (if you are gluten free I like the Against the Grain brand) and a green salad.
If you'd like to serve this soup as an appetizer or a side
dish you can probably get a good six servings.
Pumpkin Curry Soup
1 (30-ounce) can pure
pumpkin
4 cups chicken or vegetable broth
1 (13.5-ounce) an coconut milk
2 tablespoons red curry paste
2 green onions, sliced (green parts only!) (to add later as garnish)
The
Directions.
Use a 4 or 6-quart slow cooker. Add the canned pumpkin (make sure it's not pumpkin pie filling; that would be weird), then the broth, and the entire can of coconut milk (cream on top, too).
Stir in the curry paste.
Cover and cook on low for 5 to 6 hours or on high for about 3 hours. Stir well taste. If desired, add a tiny bit of salt and/or pepper to taste. Serve in a wide-mouth bowl with a sprinkling of green onion slices.
The Verdict.
The
red curry paste is the secret weapon in this recipe. I can find it at some of the "fancier" grocery stores in our area in the "ethnic" aisle or you can order it online. The combo of this paste with the coconut milk is amazing -- you're going to want to put it on everything!
Interested in Blogging?
Happy Crocktober, and Happy Slow Cooking!
have a great day, steph