25 October 2010

Pumpkin Soup with Curry

A bowl of pumpkin cream soupImage via WikipediaThis recipe featured in the CoastViews Magazine Blog and was brought to my attention by Monique, a Facebook friend.  I tried it for the first time last week and, while it didn't hit the palate as we were anticipating (more on that in a bit), it's still a very delicious soup.

You'll need:
3 tablespoons butter
1 medium sweet onion, chopped
4 medium carrots, chopped
3 medium ribs celery, chopped
1 clove garlic, minced
1 1/2 cups vegetable broth
1 1/2 teaspoons curry powder, or to taste
1/2 teaspoon salt, or to taste
Dash fresh ground black pepper2 tablespoons fresh parsley, or 2 teaspoons parsley flakes
3 cups mashed pumpkin, fresh if possible
2 cups half-and-half or 1 1/2 cups milk and 1/2 cup heavy cream
Parsley or chives for garnish (optional)

In a large saucepan, melt butter over medium-low heat.  Saute' chopped vegetables until just tender.  Add garlic and vegetable broth and simmer for 20 minutes.

Add curry powder, salt, pepper, parsley and pumpkin.  Stir cream until well blended.  Working in batches, blend until smooth and pour back into the saucepan.  Heat through; add more salt and curry powder as needed.  Garnish with chopped parsley or a few roasted, seasoned pumpkin seeds.

I made this in my Dutch oven, just to make sure it all fit in one pot.  I added an additional teaspoon of curry, which was a bit much.  I've found that ground clove balances the curry without making the soup taste too much like pumpkin pie.  I'd recommend starting with 1/8 teaspoon ground cloves for the whole batch and adjusting to taste from there.  This soup is awesome for cool Autumn nights, and I trimmed a bit more fat by using 1% milk, as opposed to the cream or half-and-half.  It doesn't taste as rich as it might, but it's still very tasty.

The flavor threw us a bit at first, because we're all used to a butternut harvest soup I make as often as possible in the Fall and Winter.  That soup contains sweet potato and apple, among other goodies, and I season it with allspice, cumin, cinnamon and nutmeg, so it's got a bit of a sweeter spicy taste.  I think all of us were looking at the soup, noticing the color and texture and expecting it to taste the same.
I hope your family and you enjoy this treat!
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