Buy Walking VideosPumpkin Curry Soup
Winter makes me want soup and sandwiches, but I can only eat tomato soup three ways: plain, with skim milk and with Mexican spices. Min Jung Kim gives us the recipe for her Pumpkin Curry Soup that looks delicious and healthy.
One word of warning, the Golden Curry spices are a little high in fat, so make sure you take that into account when you are calculating your caloric intake. On another note, it’s completely worth it. I’ve never been able to spice things up right without Golden Curry. You should be able to find it in your grocery store with the Asian cuisine. If not, you can order it online here:
If the cold weather has made you rushing indoor for soup, here is a recipe for you that will warm your mouth and belly.
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December 6th, 2006 at 6:03 am
This trans fat or lard-filled stuff is the bane of Japanese nutrition. It’s fed to kids, sort of the equivalent of chicken nuggets or macaroni and cheese. Just use curry powder instead, and add your own fat. Ask yourself? How do they get those little bars to stay hard, like chocoloate bars?
December 7th, 2006 at 5:18 pm
Really I didn’t know they were hight in fat thanks for telling me. I sometimes use the curry bars in my crock pot cooking.