Curried Pumpkin Soup with Coconut
I'm a pumpkin lover. I'm a nut for pumpkins. Ask anyone. Anyone that knows me will quickly respond, "Yep! DJ loves pumpkins!" It's true. I love fall and early winter, because pumpkins flood the marketplace. I love to carve faces into pumpkins (watermelons in the off season). I love the giant car sized pumpkins you see at fairs. I love all the sizes and weird shapes they come in. I love to roast them and just eat them with a little butter, salt and some fake maple syrup. I love to steam the flesh and bake it into pies, cakes and muffins. I also make a "Holiday" flavored ice cream with the stuff ...
... OH! And SOUP!
Back in the time before time, it was a favorite of mine to take whole small pumpkins and roast them. Then, I'd hollow them out and toss the soft orange pulp into a pot with ginger, onions, garlic and spices. Top off with a bit of coconut milk, then puree with fresh butter. Pour it back into the very same pumpkin! Curried Pumpkin Soup ... in a PUMPKIN! YUM!
I'm not going to put you through all of that (as much fun as it can be!) and assume most everyone is just going to start with some canned pumpkin pulp (which is fine ... I love that stuff, too!).
It would be hard to beat a soup like this on a cold winter's day.
Ok ... on with the show!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 8 Servings
- 1 tbsp unsalted butter (or coconut oil)
- 1 tbsp ginger fresh and diced
- 3 each garlic cloves diced
- 1 small onion diced
- 1 tsp garam masala
- 2 tsp turmeric ground
- 1 tsp cumin seed ground
- 1 tsp coriander seed ground
- 1 tsp chili flakes
- 2 cup vegetable stock
- 2 15-ounce cans mashed pumpkin
- 1 13.5-ounce can coconut milk
- 1/2 cup whole butter (one stick) cut into about 12 cubes
- salt and fresh cracked pepper to taste
Add your butter or coconut oil to a medium sized soup pot over medium-low heat.
Sweat your ginger, garlic, onions and spices until the onions become translucent and the spices are aromatic (about 5 minutes).
Add your vegetable stock and pumpkin puree. Season with a little salt and pepper.
Bring the pumpkin to a simmer and stir all the ingredients together.
Set aside ¼ cup of the coconut milk (for garnish). Pour the rest of the coconut milk into the pot with the pumpkin. Stir in the ingredients and taste. Adjust seasoning with salt and pepper.
Bring the soup up to a slow simmer.
Once the soup begins to simmer, pour the hot soup into a blender and puree at a slow speed (being careful not to burn yourself!)
While the blender is spinning, add your chunks of fresh butter through the opening at the top, one at a time. Count 5 seconds and add the second cube. Count 5 seconds and add the 3rd cube, etc.
Divide the soup into 8 large bowls. Drizzle a small amount of coconut milk onto each bowl. Serve!
Serving: 8g | Calories: 265.955kcal | Carbohydrates: 13.36125g | Protein: 2.295g | Fat: 22.6925g | Fiber: 4.2125g