Hello Ladies! First of all, I want to say a big thank you to all of you who have joined me on Facebook. I hope you’re letting me know if your blog has a Facebook page so I can head over and “like” it, too!
I was having a dinner party the other night for our Pastor and his wife and I wanted a tasty, seasonal soup I could share as a first course. So often we make salads as first courses but forget how soups are a great alternative because they are often easy to make ahead and simply reward right before serving.
I had a number of roasted pumpkins needing to be used up so I decided to make a pumpkin-based soup. I found this recipe and decided to play around with it to come up with my own version, which follows:
Curry Pumpkin Soup
- 2 tblsp butter
- 1/4 onion, diced
- 1 1/2 Tblspoons curry powder
- 1 1/2 tsp garam masalla
- 1/4 tsp cardamom
- 1 tsp ginger
- 1 tsp salt
- 1 1/2 Tbls sugar
- 4 1/2 cups cooked, cubed pumpkin (or about 4 cups of canned)
- 4 cups chx broth,
- 1/2 cup apple cider (or more chx broth)
- 1 can coconut milk
1. In a large soup pot, melt your butter and sauté your onions on medium until glassy.
2. Add your spice mixture, distributing evenly over your onions, and sauté until fragrant, about 5 minutes, stirring occasionally.
3. Add your cubed pumpkin, and stir very well, seeing to it that the spices cover the pumpkin thoroughly. Continue to saute, stirring frequently and taking care that the pumpkin does not burn, about five minutes. (Note: if you are using canned, already-pureed pumpkin, you might want to add the chicken broth right away to prevent scorching).
4. Add all of your chicken broth. Bring to a full boil for just a moment, and then reduce to simmer. Simmer until pumpkin is very soft, about 30 minutes.
5. Using a hand-held blender if you have one (they are great!), blend the soup mixture until completely smooth. If you do not have a submersion blender, you can mix the soup in a regular blender, but take care to do it in batches and not to burn yourself.
6. Add coconut milk, whisking it in until smooth. Bring just to a boil then reduce to very low, allow to simmer for five minutes.
7. Garnish with a few roasted pumpkin seeds if you have them, and serve with naan bread or even just a nice crusty French bread.
I had compliments all around on this soup, even from my beloved who is not a big fan of curried anything. :) Hope you have a chance to try it out and hope you are taking advantage of the lovely fall pumpkins and other squash available and enjoying the tastes of the season. More pumpkin recipes soon and hopefully a peek at some Christmas decorations, too!
Excited to be linking up with Veggie Mamma for Meatless Mondays!