Wednesday, March 31, 2010

Curried Pumpkin Soup: A Perfect Meal


Here's a recipe for a pumpkin soup which I guarantee you will love. I have made it for over a hundred people and it has never yet failed to please.

  • 2 medium onions, finely chopped (2 cups)
  • 2 tablespoons butter
  • 4 large garlic cloves, minced
  • 3 1/2 tablespoons minced peeled fresh ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons salt
  • black pepper to taste
  • 3/4 teaspoon dried hot red pepper flakes
  • 2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling) (here in India, we use fresh!)
  • 4 cups water
  • 1 1/2 cups vegetable stock (12 fl oz)
  • 1 (14-oz) can unsweetened coconut milk (not low-fat)
  • 2 Tbsp olive oil
  • 2 teaspoons black mustard seeds
  • fresh curry leaves
If you are using fresh pumpkin, peel it and cut it in chunks, then boil it till soft. Puree it in a blender or mash it with a fork till smooth. 

Cook the onions in the butter in a wide 6-quart heavy pot over low heat, stirring occasionally, until softened, 3 to 5 minutes. 

Add garlic and ginger and cook, stirring, 1 minute. 

Add cumin and coriander and cook, stirring, 1 minute. 

Stir in salt, black pepper, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. 

Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds until they begin to pop, about 15 seconds. Add the curry leaves and cook 5 seconds, then pour this mixture into the soup. Stir until combined well and season soup with salt. Soup can be thinned if necessary with additional water. 

Serve with a good whole wheat bread, lashings of butter and a tossed salad. A perfect little feast.

No comments: