Wednesday, October 26, 2011

Pumpkin Curry Soup

I wanted to make an adult-friendly recipe to go along with my kid-friendly Halloween posts. I do love gourds and squash, so I picked up an heirloom pumpkin. Pumpkin curry soup was born (plus getting some fresh pumpkin seeds to roast too!).

Pumpkin Curry Soup
* Prep Time: 15 minutes 
* Cook Time: 1 1/2 - 2 hours
* Ingredients: 
  • 6 cups of one small-medium sized heirloom pumpkin, roasted
  • 3 tbsp olive oil
  • 1/2 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 cup Granny apples, diced
  • 1 leek, white parts, diced
  • 6 cups vegetable broth
  • 2 cups non-dairy milk*
  • 1/3 cup brown sugar*
  • 1 tbsp + 1 tsp curry powder
  • 1 tsp dried oregano
  • 1/4 tsp ground coriander
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • pinch cayenne pepper
  • salt and pepper, to taste
  • curried pumpkin seeds, toasted, to taste
  • whole wheat bread, crust removed, cut in ghost shape, toasted, to taste
* Recipe:
  1. Roast the pumpkin for 45-60 minutes according to these instructions.
  2. In a large pot, add 2 tbsp of olive oil and the onion. Sweat until translucent.
  3. Add the garlic, apples, and leek. Cook for another 5-10 minutes.
  4. Next, add the vegetable broth, non-dairy milk, pumpkin, sugar, and all the spices.
  5. Cook for another 30 minutes or so.
  6. While soup is cooking, take about 1/4 cup of pumpkin seeds, combine with 1 tbsp olive oil,  and 1 tsp curry powder. Roast in oven for about 15 minutes until golden brown.
  7. Puree in batches.
  8. Serve with roasted pumpkin seeds and ghost shaped whole wheat crostini.
* Note: For non-dairy milk, I used almond milk. Feel free to use whatever you wish. Make sure your sugar is vegan!

No comments:

 
template by suckmylolly.com : background by Tayler : dingbat font TackODing