Roasted Red Pepper and Pumpkin Curry Soup with Farfalle (Bowties)

by - 12:55 PM

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Roasted Red Pepper and Pumpkin Curry Soup with Farfalle, so nice on a cold day.

If you cook everything ahead it’s very quick and easy to make.

 

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cook and drain the farfalle.

 

 

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In the pot with the noodle water add the vegetables (a little cooked sweet potatoes also found their way into the pot)

 

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now take to stove, the light is bad at the stove so I had to take photos here.

Bring to boil and simmer for about 10 minutes.

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blend with a hand blender. These things are pretty cool.

 

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till smooth

 

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about like this

 

 

 

 

 

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add coconut milk

 

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and curry paste

 

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and water or the saved noodle water.

 

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sauté chicken while the rest heats

 

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for a couple of minutes.

 

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Add the farfalle and the chicken to the pot

 

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Serve warm and garnish with cilantro.

 

 

 

Pumpkin Curry soup

ingredients

     

  • 1/2 13 oz package mini vegetable farfalle, (carrot is particularly  pretty)
  • 1and 1/2 cup water
  • 2/3 cup sautéed onions
  • 1/2 cup cooked sliced carrots
  • 1 15oz can pumpkin, or 2 cups cooked pumpkin cubes
  • 1 12oz jar roasted red peppers, or 1and 1/2 cups of your own  roasted reds
  • 1 quart chicken broth or water1 13oz can coconut milk, regular or light
  • 2 Tbsp red curry paste
  • 1-2 tsp salt, or to taste
  • a few turns of fresh pepper, (white if you have it, otherwise black will do
  • 2 cups chicken cut into small pieces, sautéed
  • 1/4 cup fresh cilantro, snipped  (optional) to garnish
  • More water, as desired

 

DIRECTIONS;
Cook the farfalle in the water for barely 4 minutes in a large pot;  remove the farfalle to a bowl, and return the noodle water to the pot

Add next 5 ingredients (up to and including chicken broth)

Bring to boil and simmer for about 10 minutes

Blend with stick blender or regular blender until smooth

**** At this point you can save out about 1 to 1/2 cups into another pot, for your non-spicy eater, if you have one) and about 2 Tbsp coconut milk, heat, add about 1/4 cup farfalle and about 2-3 Tbsp chicken, and water depending on how thick you like your soup.

Now add the curry paste and the rest of the coconut milk  to the big pot and heat and stir gently.

Add the farfalle and the rest of the chicken to the big pot; warm, adding more water if desired, and serve; sprinkle with cilantro.

 

 


Proctor-Silex 59738 Hand Blender

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