So this year for Thanksgiving, we will be starting with a small bowl of Curried Pumpkin Soup.
I found this recipe in an old Gourmet magazine.
2 medium ONIONS, finely chopped (about 2 cups)
2 Tbsp. BUTTER
2 large cloves GARLIC, minced
1 1/2 Tbsp. minced peeled fresh GINGER
2 tsp. CUMIN
1 tsp. ground CARDAMOM
1 1/2 tsp. SALT
1/2 tsp. dried HOT RED PEPPER FLAKES
2 (15 OZ.) cans solid-pack PUMPKIN (not pie filling)
6 c. WATER
1 (14 oz.) can UNSWEETENED COCONUT MILK (not low fat)
1 LIME, sliced in rounds or wedges
Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3-5 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.
Purée soup in batches in a blender.
Taste, and add additional salt if needed.
I like to serve it with a piece of lime to be squeezed in the soup.