Sunday, October 19, 2014

Curried Pumpkin Soup

I'm just going to come right out and say it: this recipe utilizes canned pumpkin. 

 Do you have to use canned pumpkin? Absolutely not. Your call. 

You can always substitute fresh winter squash or fresh pumpkin if you wish. Butternut Squash and Kabocha Squash are both great options. Simply cut the squash in half, de-seed, and roast until soft before scooping out of the skin and pureeing. You can then substitute the puree for the canned pumpkin. OK, moving on. I usually garnish this soup with a dollop of creme fraiche or sour cream and a sprinkle of toasted pepitas, but dried cranberries and fresh herbs are nice garnishes too. 

This soup is simple and crazy comforting - perfect for the fall/winter season.  

Curried Pumpkin Soup 

1 brown onion, chopped 
2 cloves garlic, chopped 
1 Tbsp fresh ginger, chopped 
1 28 oz can, solid-pack pumpkin 
2 Tbsp butter
2 Tbsp curry powder 
1 tsp cumin
1 tsp coriander
1/2 tsp cinnamon 
1 Quart + 1 cup chicken stock (40 oz)
1 can unsweetened coconut milk (14 oz)
kosher salt, to taste
fresh cracked pepper, to taste

1. Heat butter in saucepan and sauté onion, ginger, and garlic for 3-4 minutes until translucent.
2. Add spices and toast for 1 minute. Add rest of ingredients. Stir.
3. Simmer 20 minutes. Taste for seasoning. 
4. Ladle into your vitamix blender (or regular blender) and puree until silky smooth. 
5. Garnish and enjoy immediately. 

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