Curry Pumpkin Soup

Hello our dear foodies! Even though we were silent for a couple of days before retaking our usual posting ways, we have been translating a few recipes from our early TFK days and have plenty of surprises coming up. Now, this soup. This gorgeous and delicious soup. I am trying to replace some of day to day ingredients with a healthier alternative. This time, I found an amazing recipe from Sweet Potato Chronicles that I just had to do.

By adding coconut milk instead of regular cream, it made a difference… But let’s not get ahead of ourselves. First the onion (that I have to confess I didn’t chop that well since I was going to blend it later) and the garlic bring tons of flavor to the soup, and the spices. The curry and cumin did their trick for the flavor and I added salt and pepper as well. I ended up having to re-season at the end. The pumpkin pure I used was an organic brand called Tree of Life, that it’s carried by a local organic store. Since this pure is organic, it’s much more watery that the usual (Libby’s), so if you were going to use this brand to make a pie, I would strongly suggest you strain it. But since we’re making soup… it’s all good! The recipe calls for 14 oz. of coconut milk, but the can I had was 15 oz. One more, one less… all is good. Just adjust the seasoning if you feel it needs more.

Both my mom loved the soup. We had it for lunch, and then for dinner that same day. Nothing like a warm and tasteful soup for these chilly days. For our readers in the US, being at 50ºF (10ºC for us in Guate) may not be that much, but our latin american hearts ask for some warmth… and the forecast said that it can go even down to 44ºF (7ºC) BRR! It hasn’t been this cold in 3-4 years. So, as you can see, anything that might help us fight the chilly season, is more than welcome! We hope you like this soup as much as we did!

 Kitty

Curry Pumpkin Soup

Curry Pumpkin Soup

Adapted from Sweet Potato Chronicles
Yields: 5 cups

Ingredients:
1 onion, diced
2 tablespoons of olive oil
2 cloves of gar­lic, minced
1 teaspoon gin­ger, minced (or ½ teaspoon of powdered ginger)
1 teaspoon cumin
1½  teaspoon curry pow­der
1 tablespoon salt
1 ½ teaspoon of pepper
1 can pump­kin puree, 14 oz. (not pump­kin pie puree!)
2 cups vegetable or chicken stock
½ cup water, add more if too thick
1 can coconut milk, 14 oz. (mine was 15 oz.)

Procedure:

  1. Warm olive oil in a large pot over medium heat. Add your minced onions and gar­lic until they begin to soften.
  2. Add all of the spices, salt and pepper. Stir them into the onion mix and let them cook for a few minutes, stirring so they don’t burn or stick to the pot.
  3. Add pump­kin puree into the pot and mix it with the onions and spices. Now add the stock, water and coconut milk.
  4. Simmer for 20 minutes, stirring every few minutes and don’t let it come to a hard boil so the coconut milk doesn’t split. If the soup it’s too thick, add ¼ cup increments of water. Turn off the heat.
  5. Allow the soup to cool a bit and blend it. Warm just before serving.

Curry Pumpkin Soup

Curry Pumpkin Soup

Curry Pumpkin Soup

Curry Pumpkin Soup

Curry Pumpkin Soup

Curry Pumpkin Soup

Curry Pumpkin Soup

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