Curried Pumpkin Stew

Serves: 6 to 8

Your rating: None (13 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ginger and coconut add to this warm, substantial delight.

Beer pairing: Pumpkin beers for pumpkin stew! Only available in fall, pumpkin beers are rich and malty, slightly sweet and lightly spiced with ginger, cinnamon and cloves. Echoing the ingredients in this stew, the beer will help enhance the warm spices and earthy pumpkin. Try: Pike Brewing Co. Harlot’s Harvest or Elysian Night Owl Pumpkin Ale.

Ingredients

Preparation

In a large soup pot, heat oil over medium heat and add onions. Cook, stirring occasionally until softened, about 3 minutes. Add garlic, ginger, curry, pumpkin, carrot and celery, stirring well to combine.

Add salt, water and broth; stir to combine. Simmer, uncovered, 30 minutes, stirring occasionally.

If you prefer a smooth soup, pureé using an immersion blender, food processor or regular blender (in batches) until smooth.

Top with parsley and pepper flakes if desired. Serve immediately with a slice of bread. May be refrigerated or frozen.

Each serving: 110 cal, 7g fat (6g sat), 0mg chol, 400mg sodium, 10g carb, 3g fiber, 2g protein

Recipe by Ami Karnosh, PCC Cooks instructor

More about: curry, pumpkin

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Adding brown sugar to pumpik coconut curry

I absolutely love this recipe, I served it several times since reading it! Last batch I made included some winter squash and was just a touch bitter so I added 2 tablespoons of brown sugar.

Not my favorite

I used a sugar pie pumpkin from PCC and the soup just did not have enough flavor for my taste. I could only find a 5.5oz can of coconut milk (and did not want to use half of a 15oz can), so the reduction of coconut milk may have affected the flavor. More oil would help too. I bet if I used butternut squash, it would taste more full-bodied.

Needed something

I had the same experience as Dannilion, it seemed to be missing something.

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login