Oct 6, 2011 Update: When I wrote this post, I was still figuring out what I wanted to write about on this blog. Two years later, I can tell you I do write about recipes now! In any case, if you like pumpkin soup, you’re going to loooove this recipe. Pinky swear. Happy Thanksgiving!
I don’t normally write about food…usually I write about other stuff, but this soup recipe is delicious and very timely to share since Canadian Thanksgiving is just days away. I’ve made this soup several times and always to great appreciation from those I’ve served it to.
It’s a nice way to make something pumpkin’ish without going the traditional pumpkin pie route (although I’m not knocking pumpkin pie in any way).
So here it is. If you decide to make the soup – let me know what you think. I’m pretty sure you’ll love it!
Curried Pumpkin Soup with Masala and Coconut
* 1 small apple
* ¾ cup shaved dried unsweetened coconut (optional)
* 1 tbsp butter
* 1 small onion, sliced
* 1 stalk celery, sliced
* 1 large garlic clove
* 1 tsp grated fresh ginger
* ¾ tsp mild curry powder
* ¾ tsp masala tandoori or garam masala
* ¼ tsp ground cumin
* 1 tbsp all-purpose flour
* 2 ½ to 3 cups chicken or vegetable stock/broth
* 1 cup thick puréed unsweetened pumpkin, canned or homemade
* One 400 ml can unsweetened coconut milk, divided
* ½ cup chopped coriander, divided
* ¼ tsp salt
1. Preheat oven to 325 F.
2. Peel, core and slice apple. Toast coconut by spreading out on a baking sheet; bake in over for 5 to 8 minutes or until golden. Set aside.
3. Melt butter in a large saucepan over medium heat. Add onion, celery and garlic; cook 5 minutes or until softened. Stir in ginger, curry, masala and cumin; cook 1 minute. Stir in flour; cook 1 minute.
4. Slowly stir in 2 ½ cups stock. Add pumpkin purée and apple slices. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer 20 minutes, stirring occasionally.
5. Purée soup in a blender or food processor. Whirl in 1 cup coconut milk, 2 tbsp coriander and salt. If soup is very thick, thin with remaining stock. Taste and adjust seasonings as needed. (Soup can be covered and refrigerated for up to 3 days.)
6. Heat and ladle into warmed soup bowls. Drizzle 1 tbsp of coconut milk over each portion of soup; garnish with pinches of cocunt and remaining coriander.