The mild spiciness of this curried pumpkin soup is the perfect thing to warm you from the inside out on a chilly fall day. A dallop of sour cream on top is the perfect balance to the spiciness. A good soup usually involves building layers of flavor, so while you are preparing the pumpkin, carmelizing the onions adds depth. You may also roast the garlic (skins on) in the oven until they are soft and sweet before adding them to the soup.
Ingredients:1 2-3 pound sugar/pie pumpkin
1 medium onion
1 quart chicken stock (or vegetable stock for you veggie-tarians!)
6 cloves of garlic
2 tablespoons of butter or olive oil
2 teaspoon curry powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon red pepper flakes
salt and freshly ground pepper to taste
sour cream or plain yogurt, for serving
Directions:
1. Heat butter in a large pot. Slice onion. Slowly cook onion until it begins to carmelize. In the meantime, begin preparing your pumpkin. About every 5 minutes as you are preparing the pumpkin, stir the onions and make sure the heat remains low so as not to burn the onions.
2. To prepare pumpkin, cut in half and remove seeds and stringy pulp. (You may also cut the pumpkin into quarters if that is easier for you.) Using a vegetable peeler, peel the tough skin from the pumpkin. (Depending on how good your peeler is, you may also need to use a sharp knife to remove some of the skin.) Once the skin is removed, cut the pumpkin flesh in 1-2 inch cubes.
3. Roughly chop the garlic. When the onions are carmelized, add the garlic and allow to cook 1-2 minutes. Add the pumpkin, then add the chicken stock. The stock should just cover the pumpkin. You may add additional water as needed. Add the spices to your liking. Increase heat to high. When it comes to a boil, reduce heat to a simmer. Add all the spices. (The listed measurements are just a starting point.) Cover and stir occasionally, until pumpkin is tender and is soft enough to smash with a spoon, about 20-30 minutes.
4. Turn off heat. Puree the soup with an immersion blender until smooth. (Alternatively, puree in batches in a regular blender. Then return soup to pot.) Taste the soup and add spices to your liking. If soup is too thick, thin it out with a bit of water.
5. Serve the soup hot in bowls. Add a dollop of sour cream if desired.
Makes about 4 servings.
Bonus recipe!
Toast the seeds!
While the soup is simmering, you might as well toast the seeds! After removing the pulp from the seeds, rinse them. Then dry them as much as possible. In a bowl, combine the seeds with 1 tablespoon of oil, and spices of your choice. Salt and pepper is a good basic combination, but for a little kick, try adding cumin, paprika and cayenne. Toast the seeds in a single layer in a 350 degree oven for about 20-25 minutes total, stirring halfway through. Then just serve in a bowl as a tasty snack!
4. Turn off heat. Puree the soup with an immersion blender until smooth. (Alternatively, puree in batches in a regular blender. Then return soup to pot.) Taste the soup and add spices to your liking. If soup is too thick, thin it out with a bit of water.
5. Serve the soup hot in bowls. Add a dollop of sour cream if desired.
Makes about 4 servings.
Bonus recipe!
Toast the seeds!
While the soup is simmering, you might as well toast the seeds! After removing the pulp from the seeds, rinse them. Then dry them as much as possible. In a bowl, combine the seeds with 1 tablespoon of oil, and spices of your choice. Salt and pepper is a good basic combination, but for a little kick, try adding cumin, paprika and cayenne. Toast the seeds in a single layer in a 350 degree oven for about 20-25 minutes total, stirring halfway through. Then just serve in a bowl as a tasty snack!