COLIN COWIE
Respected around the world as an arbiter of style, Colin Cowie is widely known for throwing the most spectacular celebrations across the globe. Colin Cowie is an authority on living with style, an author, a celebrated television personality, an interior designer, and an event planner.
“I am most thankful to live a healthy life, to come from a loving family, to be surrounded by great business partners and co-workers, to run a business that is concentrated on making memorable moments for our clients and inspiring them to live their best lives possible. I am most thankful that I wake up with a smile on my face every morning (well, almost every morning!)” - COLIN COWIE
Pumpkin Soup
Pumpkin Soup
Pumpkin soup is a great starter. It’s easy to prepare since the pumpkin comes from a can. But to add a little oomph, it can be embellished with chives, a dollop of nonfat yogurt, or toasted pumpkin seeds. Exotic spices such as coriander and curry also make for an unexpected twist.
Ingredients:
6 tablespoons unsalted butter
2 cups chopped onions, yellow or white
2 teaspoons minced garlic
1/8 – 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
3 cans 100% pure pumpkin (15-ounce cans)
5–6 cups chicken stock
1 cup milk
Directions:
- Melt butter in large saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until softened, 3-5 minutes. Add the four dry spices and stir often for about 1 minute.
- Add 5 cups broth (depending on desired thickness) and the pumpkin, blend well. Bring soup to simmer, lower heat, and cook at a low simmer for 10-15 minutes. Stir in 1 cup milk and continue stirring until heated through. Taste soup and adjust consistency by adding more milk if needed. Adjust seasonings to taste.
- Transfer the soup, in batches, to a food processor or blender and cover tightly. Blend until smooth and creamy. Return blended soup to saucepan. If too thick, add more stock until desired consistency is reached. Garnish with spiced pumpkin seeds and serve immediately.
Spiced Pumpkin Seeds (for garnish)
Ingredients:
6 ounces (about 1 cup) hulled, green pumpkin seeds
2 tablespoons olive oil
1 tablespoon crushed coriander seeds (or ground coriander)
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cayenne (or to taste)
Directions:
- Heat oil in a large sauté pan over medium-high heat until hot. Add dry spices and stir frequently for about 1 minute until aromatic.
- Add pumpkin seeds and stir frequently until seeds are lightly browned.
- Transfer to a separate bowl to cool.
Tip: Spiced seeds may be made 1-2 days ahead and stored at room temperature in an airtight container. They make a great snack or party food too!
