Thursday, October 21, 2010
Pumpkin Curry Soup
Soup equals comfort. We nurse it when we're sick and take it it's hearty warmth when the temperature starts to dip down in the fall. I'm pretty sure it actually carries curative properties.
It's usually pretty easy to throw together and is perfect as a main course or a side dish.
This particular soup - Pumpkin Curry - blends together the mild sweet of pumpkin and the robust kick of curry powder. I got the recipe from a midwife, Susan, that I worked with for about 2 years. She used to make it for her kids when they were younger.
I've served it with Thanksgiving dinner two years in a row with rave reviews and J and I enjoy it a few times each fall. It's excellent next to a grilled cheese sandwich (think Chipotle Cheddar on Sourdough) but great on it's own as well.
The pumpkin can be fresh pumpkin puree or from a can (just make sure its canned pumpkin and not pumpkin pie filling). I prefer using fresh pumpkin puree. There are several ways to accomplish this but I roast a sugar pumpkin (halved, removing seeds and pulp) in the oven at 350F for 45 min-1 hr until soft. Then you scoop out the flesh and puree in blender. You'll have enough for this recipe and maybe one or two other pumpkin delicacies (pumpkin cheesecake, pumpkin pancakes). For alternative ways to cook a pumpkin go here
Pumpkin Curry Soup
1 cup yellow onion, chopped
1 garlic clove, crushed
1/4 cup butter (can be cut it down to a tablespoon or so, and olive oil if needed)
1 tsp curry (more to taste)
1/2 tsp salt
1/8 to 1/4 tsp ground coriander
1/8 tsp crushed red pepper
3 cups vegetable broth or stock (Both work)
2 cups (16 oz) pumpkin puree (see above note)
1 cup light cream
Saute onion and garlic in butter until soft. Add seasonings, cook 1 minute. Add broth, boil gently 15-20 minutes. Add pumpkin and cream, stir in, blend in blender, then heat for serving.
Note--it is fine served right away, but better prepared a day in advance. You can blend at whatever stage is easiest.