Mulligatawny (Indian Curry Soup)

I love soup season! Warm, flavorful flavors that cook for hours, making your house smell so nice... mmm...

Today's soup does not take hours, but is super fragrant, and was really good!  Indian Curry soup, or Mulligatawny, is a traditional Eastern Indian Soup.

This is also a great soup for beginner Thai cooks or eaters!  It isn't very strong in flavors. You get just an introduction to curry.  Now, I know it's called "soup", but mine turned out pretty thick. I ended up making some brown rice, and eating the soup on top of that.  Also, this is a Weight Watcher's recipe, and it's full of fruit and veggies! It includes chicken, but that can easily be taken out, and you would still have a hearty meal.

I would also recommend eating this with Naan Bread! Yum! 


Mulligatawny (Indian Curry Soup)
Weight Watchers New Complete Cookbook


2 teas canola oil
1 onion, chopped finely
2 carrots, diced
2 celery, diced
1 green bell pepper, seeded and diced
2 tart apples, peeled and diced
1/4 cup flour
2 teas curry powder
1/8 teas nutmeg
1 whole clove (Next time I would use powder)
2 cups chicken broth (or veggie broth)
1 tomato, peeled, and chopped
1 teas lemon juice 
2 cups diced, cooked chicken
1/4 teas. salt

Place oil in a medium saucepan, and heat.  Add diced onion, carrots, celery, green bell pepper, and the apples.  Cook for 5 minutes, until the veggies are soft.  Stir in the flour, curry, nutmeg, and clove; stirring, 1 minute. Gradually stir in the stock.

Add the tomato and lemon juice; bring to a boil, and then simmer for 30 minutes, stirring often. 

In the meantime, cook your chicken. Add the chicken and the salt to the soup, and stir well.

Serve over brown rice, or alongside Naan Bread! Enjoy!

Weight Watchers points: 1/4 of soup= 4 points (Does not include rice or bread) 

Better Pumpkin Curry Alfredo

This Pumpkin Curry Alfredo is amazing. Really. 

I've made another version in the past, but I like this one better. So good. 

Don't be afraid of the curry powder. It adds a depth of flavor to the sauce. I think next time I'll also add some walnuts or pecans... yum... 

The great thing is that this dish is fast and easy. The hardest part is chopping the onion. This dish took me 15 minutes! It also uses up some of that extra Pumpkin we've accumulated over the last week!

Better Pumpkin Curry Alfredo

The Double Dipped Life

1 bag noodles- I prefer linguine 

For Alfredo sauce: 

1 package cream cheese

1 cube (1/2 cup) butter

1 cup Parmesan cheese (I use a mixture of Parmesan, Asiago, and Romano) 

3/4 cup milk

1 TB Basil

1 teas fresh Garlic

Salt and Pepper to taste 

For the Pumpkin Sauce:

1 TB oil

1/2 onion, finely chopped

1 teas curry powder

1 cup Pumpkin puree 

Nutmeg 

Walnuts or other nut of your choice; finely chopped  (optional)

1. Chop the onion finely. 

2. Put a large pot of water on the stove to start boiling for the noodles. When it boils, add the noodles, and cook according to package instructions.

3. Meanwhile: in a medium saucepan, combine the Alfredo ingredients, and melt on low heat.  When the mixture starts to melt, use a whisk to smooth out any lumps. Keep warm. 

4. In a medium frying pan, heat the oil.  Add the onion and the curry powder.  Cook, stirring often, until the onions are soft. Add the pumpkin, and whisk until all is combined. Add in the finished Alfredo sauce (do a little at a time until you get the consistency you desire. You might have leftover Alfredo sauce!) Whisk until combined. 

5. Drain the cooked noodles, and combine with the pumpkin Alfredo sauce.  Sprinkle the pasta with nutmeg and chopped nuts.   Serve warm.

Enjoy! 

Pumpkin Curry Alfredo

The yumminess of Alfredo; the tastiness of pumpkin, the spiciness of curry...what else could you wish for? (Besides chocolate of course!)

Pumpkin Curry Alfredo

1 Package Bowtie Pasta
1/2 batch Alfredo Sauce
1/2 T real butter
1/4 C minced onion
1 C canned pumpkin
2 T Chicken broth
1T Rosemary

1/2 to 1 teas curry powder

Cooked, diced chicken is wonderful in this dish as well!

Cook the pasta according to the directions. In a separate pan, melt the butter, and then add the onion. Saute until soft.

Add chicken broth and rosemary. Stir, scraping the bottom of the pan to get all of the onion bits. Add pumpkin and whisk to combine. Add alfredo sauce, stir to combine, and cook until heated.

Stir in Curry powder. Serve on top of prepared pasta. Top with parmesan cheese.

Enjoy!