Since this weekend is Halloween I thought I’d share a soup recipe made with pumpkins that I tried out recently. The perfect fall soup, it has a bit of spice and is nice a creamy but still light. I somewhat followed this recipe from Epicurious but changed a few things.
Check out my version of the recipe below.
2 medium onions, finely chopped (2 cups)
2 tablespoons unsalted butter
2 large garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1 1/2 teaspoons salt
3/4 teaspoon dried hot red pepper flakes
2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
4 cups water
1 1/2 cups reduced-sodium chicken broth (12 fl oz)
1 (14-oz) can unsweetened coconut milk (not low-fat)
1/4 cup olive oil
2 teaspoons mustard powder
1 teaspsoon medium curry powder
Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Add curry powder and mustard powder. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.