Curried Pumpkin Soup
- 1 7- to 8-pound pumpkin
- 3 14-ounce cans chicken broth
- 2 apples, (such as Cortland), peeled, cored, and coarsely chopped Safeway 1 lb For $0.99 thru 02/09
- 1 carrot, chopped Target 2 lb For $3.00 thru 02/06
- 2 teaspoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 6 slices turkey bacon
- 1/4 cup chopped onion King Sooper's 1 lb For $0.99 thru 02/09
- 2 tablespoons sugar
- 1 cup croutons
- 1.
- Slice off the top fourth of the pumpkin with a large sharp knife; set aside.
- Scoop out seeds and stringy pulp.
- Replace top of pumpkin.
- Place pumpkin on a 15x10x1-inch baking pan.
- Bake in a 375 degree F oven for 50 to 60 minutes or until flesh can be scooped out easily.
- (Pumpkin will not be tender at this point.)
- Cool slightly for easier handling.
- Scoop out and reserve pumpkin flesh, leaving about a 3/4-inch thickness of flesh on pumpkin walls.
- Cut flesh into chunks (you should have about 4 cups).
- Do not remove any flesh from bottom of shell.
- Discard pumpkin top.
- 2.
- Combine the 4 cups pumpkin flesh, broth, apples, carrot, ginger, curry powder, and cumin in a large pot.
- Bring to boiling; reduce heat.
- Cover; simmer for 10 to 12 minutes or until vegetables are tender.
- Blend or process mixture, a third at a time, in a blender or food processor until smooth.
- Place pumpkin shell in a 3-quart casserole.
- Pour soup into shell.
- Bake, uncovered, in a 375 degree F. oven for 20 minutes.
- 3.
- Meanwhile, cook bacon in a skillet until crisp.
- Remove and drain, reserving 1 tablespoon drippings in skillet.
- Cook onion and sugar in reserved drippings until onion is tender.
- Finely crumble bacon.
- Stir bacon and croutons into skillet.
- Sprinkle bacon mixture over soup in pumpkin.
- Makes 8 to 10 side-dish servings (about 8 cups).
pumpkin, chicken broth, apples, carrot, ginger, curry powder, ground cumin, turkey bacon, onion, sugar, croutons
Taken from www.kraftrecipes.com/recipes/curried-pumpkin-soup-147499.aspx (may not work)