Thursday, March 8, 2012

Spicy Pumpkin Curry Soup

I figured it was just about time for a cheery picture so I thought I'd share this one from our 2nd anniversary. You can tell that Nathan loves me a lot because he wearing a silly hat for me, and he is still smiling.

You can be really happy too, because originally instead of a cheery picture, I was thinking of posting a picture of Nathan's stitches. Then I realized that might put you off from making soup so I went with this instead. Yay!

7 oz. -  pumpkin puree
1 - onion diced
1 tsp - nutmeg
1/2 tsp - cayenne pepper
1/2 Tbsp - curry powder
1 Tbsp - peanut butter (or substitute, we used sunflower butter cause I'm allergic to the real stuff)
2 Tbsp - butter or oil
32 oz. - chicken stock
Sriracha to taste

Start by sauteing the onions in the butter. Once they are soft, add the spices and stir around for about a minute. Then add the pureed pumpkin and mush it all together.

mush mush mush.

Chicken broth is next, just dump it all in and bring it to a simmer. Now add your scoop of real or fake peanut butter. If you can eat the real kind I am SOOOOOO jealous! It should just melt into the soup and disappear. 

Run everything through the blender and garnish with a little (or a LOT) or Sriracha. :)

More Sriracha is ALWAYS better. :D


Get well soon!
Elizabeth and Nathan

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