Pumpkin Soup
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Serves 8
2 tablespoons extra-virgin olive oil
1 1/2 cups diced sweet onion
1 clove garlic, minced
1 teaspoon ground ginger
2 teaspoons curry powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Sea salt
Freshly ground black pepper
3 cups pumpkin puree (fresh or canned)
1/4 packed cup brown sugar
4 cups vegetable (or chicken) stock
14-ounces coconut milk (canned is fine)

Toasted pumpkin seeds, for garnish
Fresh cilantro leaves, for garnish

In a large heavy pot, over medium-hot heat, heat olive oil. Add onions and cook until tender, four to five minutes. Add garlic and ginger, stirring, for about one minute. Stir in curry, cinnamon, nutmeg, and cloves and season with salt and pepper. Stir in pumpkin puree and brown sugar. Whisk in vegetable or chicken stock and bring to boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Add coconut milk, cooking over low heat, until warmed through. Serve in bowls and garnish with toasted pumpkin seeds and fresh cilantro.

This recipe is shared October 15-19, 2018 
NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at:

Published 02:00 PM, Saturday Oct. 13, 2018
Updated 01:58 PM, Saturday Oct. 13, 2018