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!
2 comments:
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?)
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.
Post a Comment