CURRIED PUMPKIN SOUP

 

  • Cooking Time: 55
  • Servings: 8
  • Preparation Time: 10

Ingredients

  • 2 medium onions, finely chopped (2 cups)
  • 2 tablespoons unsalted butter
  • 2 large garlic cloves, minced
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon ground cardamom
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon hot red pepper flakes
  • 2 (15 ounce) cans solid-pack pumpkin (3 1/2 cups, not pie filling)
  • 7 cups water
  • 1 1/2 cups reduced-sodium chicken broth (12 fl oz)
  • 1 (14 ounce) can unsweetened coconut milk (not low-fat)
  • 1/4 cup olive oil
  • 2 teaspoons brown mustard seeds
  • 8 fresh curry leaves

Directions

  • 1. Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes.
  • 2. Add garlic and ginger and cook, stirring, 1 minute.
  • 3. Add cumin, coriander, and cardamom and cook, stirring, 1 minute.
  • 4. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes.
  • 5. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot.
  • 6. Keep soup warm over low heat.
  • 7. Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds.
  • 8. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup.
  • 9. Stir until combined well and season soup with salt.
  • 10. Soup can be thinned with additional water.
  • Can be made day ahead.

Notes

Categories: Bisque/Cream  Dinner  Indian  Soup  Vegetable 

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