Ree Drummond’s Simple Curry Pumpkin Soup | The Pioneer Woman | Food Network
This veggie-forward soup uses a surprising ingredient! Curry powder adds a beautiful depth of flavor and spice to this creamy soup that will warm you up on a chilly day!
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Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Simple Curry Pumpkin Soup
Recipe courtesy of Ree Drummond
Level: Easy
Total: 25 min
Active: 25 min
Yield: 6 to 8 servings Ingredients Soup:
3 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced 2 tablespoons minced ginger 1 mounded tablespoon curry powder 1 teaspoon kosher salt 1/2 teaspoon black pepper Two 15-ounce cans pumpkin puree 3 cups vegetable stock 1 cup coconut milk 1 tablespoon brown sugar 1/2 teaspoon ground cinnamon Topping:
1 cup roasted pumpkin seeds
1/4 cup chopped fresh cilantro 1/4 cup chopped fresh parsley 1 tablespoon olive oil Pinch of turmeric Pinch of kosher salt Directions Heat the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the onion, garlic and ginger and stir. Add the curry powder, salt and pepper and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes. Add the pumpkin puree, vegetable stock, coconut milk, brown sugar and cinnamon. Stirring, bring to a simmer and cook for 5 minutes, allowing all the flavors to come together. Meanwhile, mix the pumpkin seeds, cilantro, parsley, olive oil, turmeric and salt together in a small bowl. Serve the soup in bowls and garnish with the herby pumpkin seed topping. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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