{"id":744,"date":"2012-01-02T17:34:40","date_gmt":"2012-01-02T22:34:40","guid":{"rendered":"http:\/\/wesselbest.com\/?p=744"},"modified":"2012-01-02T17:57:12","modified_gmt":"2012-01-02T22:57:12","slug":"curried-pumpkin-soup-beth","status":"publish","type":"post","link":"http:\/\/wesselbest.com\/?p=744","title":{"rendered":"Curried Pumpkin Soup  &#8211; Beth"},"content":{"rendered":"<p><span style=\"color: #ff6600;\"><strong>2 T. butter<\/strong><\/span><br \/>\n<span style=\"color: #ff6600;\"><strong>3 cloves garlic chopped finely<\/strong><\/span><br \/>\n<span style=\"color: #ff6600;\"><strong>2 onions chopped<\/strong><\/span><\/p>\n<p>Melt butter in pan and saute the above until soft.<\/p>\n<p>About 1\/2 WAY through sauteing add:<br \/>\n<span style=\"color: #ff6600;\"><strong>1 T good curry powder<\/strong><\/span> (don&#8217;t use as much if you don&#8217;t like a little spiciness)<br \/>\n<span style=\"color: #ff6600;\"><strong>1 t. ginger<\/strong><\/span> (I used the stuff out of the squeeze thing but it called for dry).<br \/>\n<span style=\"color: #ff6600;\"><strong>1 t. cumin seeds<\/strong><\/span><\/p>\n<p><span style=\"color: #ff6600;\"><strong>1\/2 to 3\/4 t. red pepper flakes<\/strong><\/span> (I skipped these and it was a little spicy with just the curry).<\/p>\n<p>Saute until fragrant&#8230;careful not to go to far&#8230;.do not walk away.<\/p>\n<p>Add <span style=\"color: #ff6600;\"><strong>2 cups vegetable broth<\/strong><\/span> and <span style=\"color: #ff6600;\"><strong>3 1\/2 c. pumpkin puree<\/strong><\/span>. I had roasted and frozen some last fall.Heat to simmer.<\/p>\n<p>Add <span style=\"color: #ff6600;\"><strong>14 oz of unsweetened coconut milk<\/strong><\/span> (not low fat)<\/p>\n<p>Season with <span style=\"color: #ff6600;\"><strong>salt<\/strong><\/span> to taste.<br \/>\nPuree soup in batches in a blender until smooth.<br \/>\nReturn to pot to reheat.<\/p>\n<p>Soup can be made 1 day ahead and cooled completely, uncovered and then chilled, covered. May thin soup with water.<\/p>\n<p>This got a thumbs up from Liza and Terry. It is my compilation of 2 different recipes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 T. butter 3 cloves garlic chopped finely 2 onions chopped Melt butter in pan and saute the above until soft. About 1\/2 WAY through sauteing add: 1 T good curry powder (don&#8217;t use as much if you don&#8217;t like a little spiciness) 1 t. ginger (I used the stuff out of the squeeze thing [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"yes","footnotes":"","_links_to":"","_links_to_target":""},"categories":[4],"tags":[],"class_list":["post-744","post","type-post","status-publish","format-standard","hentry","category-soups"],"_links":{"self":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/744","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=744"}],"version-history":[{"count":0,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/744\/revisions"}],"wp:attachment":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=744"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}