Receta Curried Pumpkin And Apricot Soup
Ingredientes
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Direcciones
- Makes 6 servings
- This velvety soup is delicately spiced. Many commercial curry powders will be too strident for it, but you can replace the spices below with 1-1/2 tsp. garam masala and 1-1/2 tsp. mild curry pwdr.
- In a large nonstick saucepan, over medium-high heat, saute/fry onion in butter and oil. Cook, stirring occasionally, for 5 to 7 min, till golden brown.
- Add in pumpkin, mustard seeds, turmeric, ginger, coriander, cinnamon, and chiles. Stir constantly for 1 minute, till fragrant.
- Add in stock, apricots, rice, salt, and pepper. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 45 min, till vegetables are very tender and rice is split.
- In batches, puree soup in food processor or possibly blender. Reheat soup to serving temperature and sprinkle with parsley, if you like.
- LACTO/VEGAN