We love curried pumpkin soup and continue to sample
variations of this recipe. One winter day aboard Gyatso, Lisa
decided to turn some cooked pumpkin into soup instead of pie. She drew
from three recipes: 1) pumpkin soup recipe from Cruising World magazine,
December 2004; 2) West Indian pumpkin soup recipe from God's kitchen in the Soup's
On cookbook from her hometown, Grand Rapids, Michigan USA; and 3) Sunny's
pumpkin soup from Don't Stop the Cook, a cookbook we picked up in the
Caribbean in 2007. The recipe below includes the basics and several
variations, all are excellent.
SOUP BASE
1 T butter or olive oil
1 medium onion, finely chopped or grated
4 cloves garlic, diced or crushed
Additional options: 2-3
leeks or 1 stick of celery, finely chopped
Sauté over medium heat for 3-5 minutes until soft or
drizzle with olive oil and roast in oven for 25 minutes. Cool and puree in
a food processor (if available, and if not, grate vegetables for a creamier
texture) until smooth.
SEASONING
2 tsp curry powder
1/2 tsp salt (or to taste)
1/4 tsp white or black pepper (or to taste)
Additional options: 1/4 tsp nutmeg or 1
small chili, seeded and finely chopped
MAIN INGREDIENTS
2 cups of chicken (or vegetable) broth
2 cups or one 15-ounce can of solid, packed pumpkin, or fresh pumpkin, cooked
and mashed
1 1/2 cups (14 fluid-ounce-can) coconut milk and 1 T lime juice or (12
fluid-ounce-can) evaporated milk or 1 cup half-and-half and 1/2 cup heavy
cream*
Stir the seasonings into the vegetables and sauté
for another minute or add to the puree in a large sauce pan. Add the broth
and pumpkin and simmer for 10-15 minutes. Stir in the milk or cream and
serve immediately.
GARNISH
Depending on the ingredients selected above, chose an
appropriate garnish from one or more of the following:
fresh parsley
yogurt or sour cream
toasted coconut flakes (if coconut milk is used)
* If watching your waistline, use "lite" coconut
milk or reduced fat evaporated milk.
