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Tandoori Pumpkin Soup featuring Kozy Shack Pumpkin Pudding and Pie Filling

December 16, 2010 by athomewithrebecka 4 Comments

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Tandoori Pumpkin Soup

 

Tandoori Pumpkin Soup featuring KozyShack Pumpkin Pudding and Pie Filling

When I was working on creating my signature dish for the Kozy Shack cooking challenge I came up with this recipe.  I  chose to enter my second dish, Pumpkin Chicken Sate and Roasted Brussel Sprout Basmati Rice, instead of the soup recipe. 

Unfortunately, I wasn't chosen to move on to the next round of judging.  🙁

Although, I didn't make it into the finals, I'm proud of my two new recipes using Kozy Shack Pumpkin Pudding.   You can visit Kozy Shack  to view recipes from the 20 finalists. 
I was pleasantly surprised, how nicely the Pumpkin Pudding complemented my Tandoori Pumpkin Soup and my Pumpkin Chicken Sate recipes.  The pudding is delicious right out of the tub and makes a smashing pumpkin pie, but added as a flavor component to my recipes, brought a rich creamy depth and tons of flavor to these dishes.

Tandoori Pumpkin Soup

Tandoori Pumpkin Soup

Rebecka Evans
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Prep Time 10 minutes mins
Cook Time 45 minutes mins
Servings 4

Ingredients
  

Recipe

  • 1 22 ounce tub of Kozy Shack Pumpkin Pudding
  • 1 butternut squash 4 cups peeled and diced
  • 1 medium baking pumpkin peeled and diced or 2 acorn squash may substitute any variety squash
  • 1 large yam or sweet potato skin on cubed
  • 1 medium onion cut into quarters
  • 6 carrots skin on cut large pieces
  • 4 cloves garlic
  • 1-2 tablespoons vegetable oil
  • 4 tablespoons low sodium chicken base/stock
  • 7-8 cups water
  • 2 tablespoons Tandoori Spice
  • 2 tablespoons Allspice
  • 1 tablespoon Hot Curry powder
  • 2 tablespoons Lawry's season garlic salt
  • 1 table cinnamon
  • 1 tablespoon nutmeg
  • 2 table sliced fresh ginger for garnish
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 5 tablespoons flat leaf parsley for garnish
  • ½ cup unsweetened roasted coconut for garnish

Instructions
 

  • Peel squash and pumpkin and dice, wash and roughly cut carrot, onion and sweet potato. Peel garlic leave whole.
  • Mix Tandoori, hot curry powder, cinnamon, allspice, nutmeg, garlic salt, ½ teaspoon salt, ½ teaspoon pepper in a small bowl, set aside
  • In a large bowl, toss veggies in 1-2 tablespoons olive oil and 1 teaspoon of spice mixture, roast in a 400 degree oven until golden brown, turn every 5-8 minutes. Remove and set aside.
  • On the stove top, toast coconut until light brown set aside, chop parsley and set aside for garnish, slice ginger very thinly and julienne, set aside for garnish
  • In a medium stock pot, add all veggies cover with chicken stock and add the remaining spices, bring to a boil then reduce heat to low, add Kozy Shack Pumpkin Pudding and mix well.  Using a hand blender or power stand blender, puree the hot mixture in batches until smooth.  Return to stock pot and cook for 35 minutes on medium low heat.  Salt and pepper to taste
  • Garnish soup with coconut, parsley and a few slices of ginger, serve with Naan bread.
Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!

 

Roasted Pumpkin and Onion

 

Herbs for soup

  
Tandoori Pumpkin Soup
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Reader Interactions

Comments

  1. Rebecka

    December 21, 2010 at 4:38 pm

    Marwari, Thanks you for visiting my blog and leaving such a sweet message! I'm looking forward to checking out your site...it sounds very spicy!! LOL!

    Reply
  2. Marwari Spices and Pulses

    December 21, 2010 at 10:06 am

    Wow, what a picture, i can guess how much delicious this food is..Nice Receipe.. I will do it.Delicious, You guys are rocking.Sapna+91 9829061228www.spicespulses.com/index.phpEmail [email protected]

    Reply
  3. Rebecka

    December 16, 2010 at 3:33 pm

    Good Morning Angie! This is a perfect dish for the weather outside...it's 13 degrees today and it's time for some soup!!

    Reply
  4. Angie's Recipes

    December 16, 2010 at 5:29 am

    A bowl of comfort and goodness!

    Reply

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Hi, I'm Rebecka, living my best life in Denver, Colorado with my darling husband Blake. I’m a mother to five children, Gam Gam to seven priceless grandchildren, and doggie mommy to two fur babies. My most notable wins are Food Network’s, Clash of the Grandmas, and the title of BACON World Champion.

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Rebecka Evans-Freelance Writer at FYI50+ Magazine

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