Tuesday, November 02, 2010

Pumpkin Curry Soup

I bought a small pumpkin for cooking this weekend. Even the smallest pumpkin available at our market was still bigger than I needed. So after I got what I needed (another post coming soon!), I had just over 4 cups of cleaned, diced pumpkin waiting for something delicious to happen to it. I could do pie, but I'm probably considered a foodie heathen, but I prefer Libby's canned pumpkin for pies! So that generally means something savory. So soup it was gonna be. But I didn't want straight up pumpkin soup, I wanted something more. Pumpkin Curry Soup! With only a quick search of my books, I didn't find anything adequate, so I just started with my own recipe. Shall we?

Pumpkin Curry Soup
I started with 2 TB of butter, 4 chopped shallots and 2 carrots, peeled and chopped. Saute until the shallots start to turn golden.

Add 1 1/2 TB of mild curry powder, 1 TB garam masala, 1/8 tsp of cayenne pepper, 1/4 tsp tumeric, salt & pepper. Add 1 TB grated ginger. Stir and let the spices bloom in the butter! Mmm, blooming in butter!

Add about 4 cups of diced pumpkin, 1/2 can of diced tomatoes and about 3 cups of broth. Chicken or veggie. Stir to incorporate. Simmer for 10-15 minutes, until pumpkin is tender. Working in batches, puree the soup in a blender or food processor until smooth. Return to the pot, taste and adjust spices. Optional, but OMG so good, add about 1 cup of coconut milk. Stir to incorporate. Taste and adjust seasoning again. Serve hot!

I had some left over toasted pumpkin seeds. I garnished with those. The texture was nice, but these were spiced and the flavors conflicted. If you have some plain roasted seeds, they might be nice. Or some fresh herbs. Enjoy!


DancerInDC said...

Or you could just use "pepitas" (i.e. shelled pumpkin seeds).

Truly this was delicious and warm, but not with an overpowering heat that would make you reach for a glass of water. Such a great way to honor a great fall vegetable! (Or is it a fruit?)

DC Food Blog said...

You are so right about using canned pumpkin for pies. I tried making pumpkin pie from scratch and it tasted like squash. More like a sweet vegetable.