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    Home » Recipes » At Home with Rebecka

    Tandoori Pumpkin Soup featuring Kozy Shack Pumpkin Pudding and Pie Filling

    December 16, 2010 by athomewithrebecka 4 Comments

    Jump to Recipe
     

    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
    No ratings yet
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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

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    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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    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

    More about me →

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