Feeding the kids: Curried pumpkin soup
The Curried Pumpkin Soup recipe can be found in "The Soup & Bread Cookbook" by Beatrice Ojakangas (Rodale; $23.99). Credit: Handout
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a savory soup, perfect for a chilly fall day. I found the recipe in "The Soup & Bread Cookbook: 75 Pairings for Simple, Satisfying Meals (Rodale; $23.99).
1. Heat the butter in a heavy soup pot over medium heat.
2. Add curry powder, onion and carrot. Cook, stirring, until the vegetables are soft, about 10 minutes.
3. Add the stock and simmer, uncovered, for 10 minutes. Transfer to a blender or food processor and process until smooth.
4. Return the mixture to the soup pot and stir in pumpkin, salt and white pepper. Heat over medium heat to serving temperature.
5. Scoop into soup bowls or pumpkin shells. Top with sour cream and sunflower seeds.
