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Curried Pumpkin Soup

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Member since 2006
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Serves 8 | Prep Time 10 | Cook Time 55

Why I Love This Recipe

Ingredients You'll Need

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


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.

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