Rarely have I met a squash I didn’t like…I’m looking at you Spaghetti Squash (and yet, I have one on my counter right now, just waiting to disgust me again). Having said that, I have nothing against pumpkin, but I haven’t quite gotten on the pumpkin-everything bandwagon that seems to be making the rounds.
I hadn’t even seen a pumpkin pie until I reached my mid-twenties. I think I just missed the pumpkin memo, and have spent my life happily eating sweet potato pie like it was the only orange hued food I was supposed to eat on T-day.
I did not eat pumpkin pie on Thanksgiving, but I did buy a couple of cans of the pureed stuff to fool around with in the kitchen. Now that the weather is chilly and my leg hair is free to grow wild until spring (oh come on, I know I’m not the only one) it’s time to start experimenting with soup again.
I decided to combine a few of my pantry staples into a soup starring pumpkin, and guys, I have to tell you, I may just be a convert. Coconut milk + curry powder + pumpkin = new addiction.
Before I give you the recipe breakdown I have to say that the key to any spice heavy meal is giving it time to sit before eating. Because I used both crushed red pepper and curry powder in this dish I knew I needed to give it a little time for the spices to develop before scarfing down. I made this soup in the morning and had it for a late lunch around 3pm, the taste was superb.
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 Tbsp olive oil
- 1 29 oz can pumpkin puree (not the pumpkin pie filling, the pure, unseasoned pumpkin)
- 1 15 oz can coconut milk, full fat or light will work
- 3 cups broth (I used vegetable)
- 1 tsp crushed red pepper
- 1 Tbsp curry powder
- Pinch turmeric
- Salt & Pepper to taste
- Saute onions and garlic in olive oil in the bottom of your stock pot.
- Once onions are soft and translucent add crushed red pepper and cumin.
- Add two cups of broth to the mixture, stirring to incorporate ingredients.
- Add pureed pumpkin and turmeric
- Add coconut milk to the mixture, using the last cup of broth to "rinse" out the side remaining coconut on the side of the can, pour into soup bowl.
- Cook on low until hot to the taste, do not bring to a simmer.
- Taste as you go, adding salt and pepper to the mix. Once soup is hot, but not boiling, turn the burner off and use an immersion blender (or food processor/regular blender) to puree all the ingredients together (so there are no chunks of onion or garlic left).
- Allow to sit for a couple of hours before serving, it will be a bit spicy (thanks to the crushed red pepper, omit if you don't like spice).