Great soup recipes to celebrate the season of autumn

Curried Squash Soup with Coconut

The curry adds a kick to this creamy, rich soup. Serves 4-6

INGREDIENTS

3 Tablespoons extra-virgin olive oil

1 1/2 cup leeks, chopped

1 1/2 cup carrots, chopped

1 1/2 cup celery, chopped

2 teaspoons curry powder

1 1/2 cups water

2 vegetable broth cubes

2 cups fresh or canned pumpkin puree

1 cup coconut milk

In large sauce pan over medium heat, saute leeks, carrots, and celery in oil until leek softens and vegetables are glazed. Add curry powder and saute 1 minute. Add water, vegetable cubes and pumpkin puree to vegetable mixture. Bring to boil, reduce heat to medium-low and cook 15 minutes or until carrots and celery are tender. Mix well.

Stir in coconut milk and simmer 5 minutes. Puree with hand blender or food processor. Add more coconut milk if a thinner consistency is desired.

Curried Pumpkin Soup with Coconut milk

The curry adds a kick to this creamy, rich soup.
Serves 4 - 6

INGREDIENTS

3 Tablespoons extra-virgin olive oil 
1⁄2 cup leeks, chopped 
1⁄2 cup carrots, chopped 
1⁄2 cup celery, chopped
2 teaspoons curry powder 
11⁄2 cups water 
2 vegetable broth cubes
2 cups fresh or canned pumpkin purée 
1 cup light coconut milk

1. In large sauce pan over medium heat, sauté leeks, carrots, and celery in oil until leek softens and vegetables are glazed. Add curry powder and sauté 1 minute.
2. Add water, vegetable cubes and pumpkin purée to vegetable mixture.
3. Bring to boil, reduce heat to medium-low and cook 15 minutes or until carrots and celery are tender. Mix well.
4. Stir in coconut milk and simmer 5 minutes. 5. Purée with hand blender or food processor. 6. Add more coconut milk if a thinner consistency is desired.

VARIATION:
• Substitute any squash purée for pumpkin purée

Recipes from the book, "Cooking up Good Vibrations," from Miriam Katz