Curried Pumpkin Soup by Emerils

ghee, yellow onion, ginger, garlic, red thai chiles, cumin seeds, mustard seeds, ground turmeric, curry powder, kosher salt, coconut milk or cream, orange juice, light brown sugar, water, plain greek yogurt, zest of lime, cilantro sprigs or cilantro leaves

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– 2 tablespoons ghee, clarified butter, or unsalted butter
– 1 large yellow onion, minced
– 1 1/2 tablespoons minced fresh ginger
– 1 tablespoonminced garlic (2 to 3 large cloves)
– 2 fresh red Thai chiles, thinly sliced crosswise
– 2 teaspoons cumin seeds
– 2 teaspoons black mustard seeds
– 1 teaspoon ground turmeric
– 1/2 teaspoon curry powder
– 2 pounds peeled, seeded, and coarsely chopped cooking pumpkin, such as kuri, or butternut squash (1-inch pieces)
– 1 tablespoon plus 1 teaspoon kosher salt
– One 13.5-ounce can unsweetened coconut milk or coconut cream
– Freshly squeezed juice of 1 orange (about 1/3 cup)
– 2 tablespoons light brown sugar
– 3 1/2 cups water
– 1 cup plain Greek-style yogurt
– Grated zest of 1 lime
– Fresh cilantro sprigs or coarsely chopped fresh cilantro leaves, for garnish

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