Tuesday, November 20, 2012

Curried Pumpkin Soup with Coconut Milk

My mother made a curried pumpkin soup a few Thanksgivings back and I almost forgot about all the other dishes on the Thanksgiving table because I ate about two bowls of it.  I followed her basic recipe and tweaked just a bit with some cumin to make this pumpkin soup spicy, creamy and addictive.  My mother doesn't take too many shortcuts so she roasted a pumpkin to make her soup.  I am all about shortcuts when I cook, so I cheated by using pumpkin puree out of a can and made this soup in about 30 minutes.   I love the idea of starting off my Thanksgiving meal with this warm comforting soup.  This year I will make sure I save room for all the other yummy dishes and the turkey.

2 cans (150z) pumpkin puree ( **do not use canned pumpkin pie filling)
1 large onion diced
1-2 green chilies sliced
1Tbs grated fresh garlic
1 Tbs grated fresh ginger
2Tbs butter
1-2 Tbs canola oil
1 can coconut milk
4-5 cups chicken or vegetable stock
chicken or vegetable bullion cubes as needed
1 tsp cumin powder
1 tsp curry powder
1/4 tsp cinnamon
1/8 tsp grated fresh nutmeg
salt and black pepper to taste

Heat butter and canola oil in a large soup pot.  Then add diced onions and chilies to saute until softened. Next add ginger and garlic.  Saute for another minute or more.
 Then add the cumin powder, curry powder, cinnamon, nutmeg, salt and pepper and saute for another minute.  Next add the pureed pumpkin and mix with all the other ingredients.

 Add the chicken or vegetable broth and simmer for 20 minutes.  Adjust flavor with bullion as needed.  Use a hand blender or transfer in batches to a blender and puree soup until creamy.  Finally add the can of coconut milk and simmer for another 10 minutes.  Taste for seasoning and serve hot. Enjoy.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.