Curried Pumpkin Soup

Curried Pumpkin Soup

October 19, 2011
We must like pumpkin around here…  Although it was obviously neither right nor true, Ben and I let Esme convince us that she needed to bring in a carved Jack-0-latern to school on Monday. So a couple of palm sized pumpkins were purchased (one for Julian, of course), then Esme and Ben spent the rest of the afternoon designing and carving a pumpkin princess – she’s got a tiara! When we delivered her to school on Monday her teacher had no idea what she was doing there. Yeah, big surprise, pumpkins were booked for Halloween. Still, I loved the twist Esme gave her Jack-o-lantern.
As much as I love all the pumpkin desserts that pop up this time of year, like pies and squares, I also like to give it an unexpected home in a savoury dish. And since the temperatures have been dipping I’ve been thinking of soups. This is one of the easiest soups I’ve ever made. One cutting board, one pot, one can opener and you’re done. It smells amazing as it’s bubbling away on the stove and the mellow sweetness appeals to kids and parents alike. Why not double it up and keep some in the freezer? It would be perfect to serve at a winter dinner party.
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Curried Pumpkin Soup

Ingredients

  • 1 onion, diced
  • 1 or 2 glugs of olive oil
  • 2 cloves of garlic, minced
  • 1 tsp ginger, minced
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • 1 tsp salt
  • 1 x 14 oz. pumpkin puree (not pumpkin pie puree!)
  • 2 cups low-sodium vegetable or chicken stock
  • 1 cup water
  • 1 x 14 oz. coconut milk (I went with light for all the flavour and less fat)

Method

Warm olive oil in a large pot over medium heat. Add your minced onions and garlic until they begin to soften and your kitchen starts smelling great. Now add all of the spices. Stir them into the onion mix and let them cook for a few minutes. Keep stirring so they don't start to stick to the bottom of your pot.

Empty your pumpkin puree into the pot and give it a mix with the onions and spices. Now add the stock, water and coconut milk. Let simmer for about 20 minutes, stirring occasionally. Don't let it get too hot or the coconut milk may split.

Turn off the heat and allow the soup to cool a bit before either putting into the blender in batches to puree or just giving a whiz with a submersion blender. Warm again and serve.

Tags CurryPumpkinSoup
Category By IngredientBy Meal TypeBy SeasonFallSoupsVegetablesWinter

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5 Comments

  1. Divya
    Divya
    October 19, 15:35 Reply
    I love the idea of using coconut milk in the soup for creaminess. I would never have thought of pairing pumpkin and coconut!
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