Jan 19, 2009

The Great Pumpkin...Soup

Dinner For One: Curried Pumpkin Soup

A great fall/winter soup, invented using ingredients scavenged from the pantry on a cold Saturday afternoon while I was stuck at home waiting for the cable guy. It’s creamy without the addition of extra fat. This recipe makes two big bowls or four appetizer servings - in case you decide to invite some friends over...

Here's how I made it:
Finely chop 1 medium onion and two cloves of garlic. Add to large soup pot over medium high heat with three tablespoons of olive oil (about three turns around the pot). Saute until onions are soft & translucent, about five minutes.

Add large palmful of curry powder, four shakes of ground ginger, four shakes of ground coriander, four shakes of garam masala spice blend & a few shakes of freshly ground black pepper and salt. Stir to combine and let the spices cook for two minutes.

Add one can of pumpkin puree and mix with onions, cook for one minute. Add two cans of chicken broth and stir until smooth.

Once soup has heated through, ladle into bowls and spoon a tablespoon (or two!) of plain yogurt, cream, sour cream or coconut milk into soup. The soup cries out for a sprinkle of chopped cilantro but all I had on hand was some dried Raita spice mix used to make Indian yogurt sauce & that was pretty darn good too.
The Great Pumpkin...Soup

For thicker consistency only use one can of chicken broth. Substituting a store-bought curry paste would work just as well as the multiple spices listed above. Just use what you have & what you like!

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