Don’t stop at pie and other sweet desserts when it comes to using pumpkin. I think pumpkin makes some of the best savory dishes as well.
This soup is full of flavor and is a great representation of pumpkin used to its best ability. I used pine nuts for my topping, but feel free to use raw pumpkin seeds instead.
I have never been a big fan of curry but it is integrated so well in this soup, it is not overpowering, just like I like it. This would make a great first course for Thanksgiving as it can easily be made the day before.
Make it up and let me know how it goes.
Preparenuts by stirring together cayenne, sugar and salt in a small bowl. Melt butter in a skillet over medium heat. When butter sizzles, add pine nuts and cook, stirring, 3 minutes. Sprinkle in spice mixture and continue to cook, stirring until nuts are toasted, 2 to 3 minutes longer. Remove to a bowl and let cool.
Make soup: Melt butter in a large pot over medium heat. Add onion, apples and ginger and saute until tender, about 8 minutes. Sprinkle flour, cumin, curry and chili powders over onion mixture and stir for 1 minute (mixture will be dry).
Gradually whisk in broth and cook, stirring occasionally, until mixture begins to thicken, about 6 minutes. Whisk in pumpkin and coconut milk. Season to taste with salt and pepper (will take a decent amount). Bring to a low boil and cook for 5 minutes, stirring often. Reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly.
Working in small batches, pour soup into blender and blend until smooth. Return to pot to rewarm. Serve hot, topped with sour cream and sprinkled with pine nuts.
Delicious!
Curried Pumpkin Soup with Spicy Pine Nuts
Adapted from All You
Pine Nuts:
1/4 teaspoon cayenne
1/2 teaspoon sugar
1/4 teaspoon salt
2 teaspoons unsalted butter
1/2 cup pine nuts
Soup:
2 Tablespoons unsalted butter
1 small onion, finely chopped (about 1 cup)
2 medium Golden Delicious apples, peeled, cored, finely chopped (about 2-1/2 cups)
2 Tablespoons minced fresh ginger
2 Tablespoons all-purpose flour
1 teaspoon cumin
2 Tablespoons curry powder
1/8 teaspoon chili powder
3 cups chicken broth
2 15 ounce cans pumpkin puree
1 13.6 ounce can light unsweetened coconut milk
Salt & pepper
Sour cream or plain yogurt for serving
Preparenuts by stirring together cayenne, sugar and salt in a small bowl. Melt butter in a skillet over medium heat. When butter sizzles, add pine nuts and cook, stirring, 3 minutes. Sprinkle in spice mixture and continue to cook, stirring until nuts are toasted, 2 to 3 minutes longer. Remove to a bowl and let cool.
Make soup: Melt butter in a large pot over medium heat. Add onion, apples and ginger and saute until tender, about 8 minutes. Sprinkle flour, cumin, curry and chili powders over onion mixture and stir for 1 minute (mixture will be dry).
Gradually whisk in broth and cook, stirring occasionally, until mixture begins to thicken, about 6 minutes. Whisk in pumpkin and coconut milk. Season to taste with salt and pepper (will take a decent amount). Bring to a low boil and cook for 5 minutes, stirring often. Reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly.
Working in small batches, pour soup into blender and blend until smooth. Return to pot to rewarm. Serve hot, topped with sour cream and sprinkled with pine nuts.
One Year Ago: White Clam Sauce Dip
Two Years Ago: Sweet Potato Muffins with Cinnamon Sugar Coating
