Creamy Pumpkin Curry Soup

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Last night our porch light was off, most of the house darkened, and Vincent Price films were on the TV. It’s the second or third year that we decided to have a quiet Halloween and it seemed like the perfect night to make this recipe I found on the Atkins site.

The soup was great, but you really need to like both curry and pumpkin to enjoy it. After attempting it for the first time last night I think there are a few changes I would make. First, I’d nix the water altogether. It was a bit thin for my taste. Second, I think I would use a full cup or more of coconut milk. And I might try adding some lemongrass paste.

There are a lot of ways you can adapt this to fit your diet and it’s a great one to try on a cool autumn night. Let me know if you try it!

One Reply to “Creamy Pumpkin Curry Soup”

  1. Elizabeth, I like your soup-making suggestions… that sounded like a “lottawatah” to me, too. I was also thinking it would be delish with roasted pumpkin. (Not sure how it would affect the texture — might have to remove the “charred” parts before blenderizing.) Anyway, that sounded like the perfect way to celebrate Halloween!

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