Sunday, November 16, 2008

Pumpkin Curried Soup

1/3 Cup Chopped Yellow Onion
1 TSP Minced Garlic (or 2 Cloves)
1/4 cup Peanut or Sunflower Oil to saute the garlic and onion
1/4 cup white wine (anything will work great except chardonnay and dessert wines)
1/2 to 1 TBS Curry Powder
2 TBS Olive Oil (Extra Virgin works well)
1 Cup Pureed Pumpkin (or about 1/2 can of pumpkin)
1/4 TSP Nutmeg
1/8 TSP Ground Cloves
14 TSP Ground Ginger
1/4 Cayenne Powder or 1 Fresh Cayenne Pepper
1/8 TSP Agave Nectar (granulated sugar works well too)
2 Cups Veggie Broth
1/2 Bay Leaf (Use a full if Bay Leaf is dried)
1 1/2 Cups Soy Milk
1 TBSP Corn Starch
2 TBSP Sour Cream (or Heavy Cream or Soy Cream)
Salt to Taste

I have made this soup with canned pumpkin, which works well. Be sure to purchase just the 100% canned pumpkin, not the "pie filling." You can also make this soup using a fresh pie pumpkin see the note from Griffin Bird at the end of this recipe. To prepare the soup you will need a large pot, one cutting board, and a sharp chopping knife. Be prepared to welcome the Thanksgiving season with this soup into your home!

1. Mince the garlic, dice the onion or chop into small 1 inch squares. Pour the peanut or sunflower oil into your pot. Add the onions first and saute for a few minutes then add the garlic just before the onion is tender. Saute for a few minutes together.
2. Add the pumpkin, nutmeg, curry, cloves, ginger, and cayenne pepper cook for one minute.
3. On the side mix the vegetable broth and the water together. Add the broth and half of a bay leaf to the pot and bring to a boil.
4. Reduce heat and simmer uncovered for about 10 minutes.
5. Remove the Bay Leaf
6. Stir in 1 Cup of the Soy Milk and cook for 5 minutes on low heat. Keep the heat low so as not to curdle the milk.
7. In a separate bowl stir in the remaining soy milk and the corn starch. Make sure the corn starch dissolves completely before adding to your soup.
8. Cook and stir until thickened and bubbling.

Serve: Ladle your soup into bowls. Swirl in a spoonful of sour cream, or as desired. Garnish with cilantro or chives, or both.

I served this soup as a precursor to Thanksgiving dinner two years ago and it was a huge hit! It is ready quickly and is a great as a starter entree, or served with sour dough toast for a warming autumn dinner.

Griffin Bird Says: To make this delicious soup with a fresh pumpkin, purchase a fresh pie pumpkin from your local food market. chop the fresh pie pumpkin in half. Place it face down on a cookie sheet and add 1/4 cup water to the pan. Preheat oven to 400 F' and cook for 45 minutes. Allow to cool before scooping innards for the soup. Use the remaining fresh pumpkin for a pumpkin pie, or pumpkin cookies!

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