I’ve been a huge fan of curry over the years. I’ve made all sorts of sauces and soups and this is one of my favorites – works great with leftover turkey and some easily found ingredients – check it out and if you try it, let me know what you think!
The Ramen Rater’s Fall Curry
Ingredients
- 1 can Maesri Masaman Curry
- 1 can pumpkin puree (unflavored)
- 1 can chicken broth
- 1 can coconut milk
- 1 large apple (any kind but green)
- 1 white onion
- 1 carrot
- 2 small white potatoes
- leftover turkey
- salt
Preparation
You can make this on the stove of in a Crock Pot – I think the Crock Pot is best. First, empty the pumpkin, coconut milk and chicken broth into what you’re cooking in and get to a simmer. Add in as much or as little of the masaman curry as you like – you should note it’s strong so start with a little and add a little more and more until it suits your taste. I usually like just under 1/2 a can. This is also a good time to add some salt – start with a little and keep stirring and tasting until it’s just right. Next, cut up the carrot into small pieces, as well as the onion and add in. Add in your leftover turkey next (break into pieces first). Let this simmer for about 20 minutes. Cut up the potatoes any way you like and add in (remember, the thinner you slice the potato, the more chance it’ll mush into the soup). Let the soup simmer about 30 more minutes. Then finally slice your apple into mice little wedges, tossing the core and seedy bits. Drop in the apple and cook a final 20-30 minutes, depending on how soft you want it. That’s it! You’ve got a pumpkin apple soup with curry that is really thick. This works really great over rice. If you would like it more soupy, add more chicken broth – another can should do it.
