Posts Tagged ‘curry pumpkin soup’

One of my favorite fall recipes is curry pumpkin soup. I have made this soup every year for the last 7 or so years. Fall doesn’t begin around here until momma makes pumpkin soup.

Curry Pumpkin Soup:

-1 medium onion, chopped

-1/4 c. butter

-4 cups of cooked mashed pumpkin (a pumpkin about the size of a volleyball)

-Reserved water from cooking pumpkin added to chicken stock to make 4 cups of liquid

-1/2 -1 tsp. better than bouillon chicken soup base *

-1 bay leaf

-1 tsp. sugar

-1 tsp. curry powder

-1/4 tsp. nutmeg

-2 Tabs. dry parsley

-1 cup of milk

-1 cup of half and half

-1 tsp. of salt or more if using homemade broth

-Fresh ground white pepper to taste. (white pepper makes a difference)

-If you like it spicier add a dash or two of cayenne pepper (optional)

If using a whole volleyball sized pumpkin, peel it, scraped out the seeds, then cut into  1 inch cubes.  The seeds and innards make a yummy chicken treat.Add water halfway up to the top of the cubes.  Bring to a boil, reduce heat cover and simmer slowly 45 minutes, stirring occasionally.  I used my pressure cooker and reduced the time by 1/2. Removed the cubes, reserving the cooking water, and mash. If using canned disregard and move onto the next step.

Sauté onion in butter until golden.  Stir in pumpkin, water or broth, *chicken base, bay leaf, sugar, curry, nutmeg and parsley.  Bring to simmer and simmer uncovered 15 minutes, stirring occasionally.   Puree in batches in a blender, processor or if you have one of those neat submersion blenders use that.  Add half and half in a thin stream while stirring.  Add milk in the same manner.  Add salt and pepper. Simmer 5-10 minutes additional. And yum!

*I usually use better than bouillon chicken soup base for extra flavor but recently found out that it is not as natural as it claims to be. Read here if you are interested. What I did this time is use my homemade stock to cook the pumpkin in and then added the reserved pumpkin water to additional chicken stock to make 4 cups of liquid and added additional salt to taste.




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