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Ingredients:

Amount

(1, .50  , 8)

Unit

(cup, Tbsp, g, ml)

Item

(egg, chaya leaves, sugar)

Preparation

(crushed, diced, whole)

2

medium onions chopped

1

oz unsalted butter  

2

cloves garlic minced

1 ½

tbsp fresh ginger minced

2

tsp ground cumin  

1

tsp ground coriander  

pinch

  cardamom  

2

tsp salt  

2

lbs pumpkin or butternut squash roasted 

6

cups water  

1 ½

cups chicken broth  

1

14 oz can coconut milk  

1

tbsp curry paste  

 

   

 

 

   

 

 

     

 

     

 

     

 

     

 

   

 

 

   

 

 

     

 

     

 

 

   

Recipe Instructions:

  1.  Sweat onions in butter over moderately low heat, stirring occasionally until softened, 3-5 minutes
  2. Add garlic and ginger cook stirring 1 minute
  3. Add cumin, coriander, cardamom, salt pumpkin, water, broth, coconut milk and curry paste
  4. Simmer uncovered for 20 minutes
  5. Puree soup in batches in blender until smooth