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Fay Stout | all galleries >> Galleries >> My Recipe Box > Curried Pumpkin Soup
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Curried Pumpkin Soup

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.
Serve hot.

I like to serve it with a piece of lime to be squeezed in the soup.

Canon EOS 40D
1/80s f/4.0 at 50.0mm iso400 hide exif
Full EXIF Info
Date/Time22-Nov-2011 15:49:38
ModelCanon EOS 40D
Flash UsedNo
Focal Length50 mm
Exposure Time1/80 sec
ISO Equivalent400
Exposure Bias
White Balance
Metering Modematrix (5)
JPEG Quality
Exposure Programaperture priority (3)
Focus Distance

other sizes: small medium large auto
Stephanie23-Nov-2011 11:43
Looks delicious ~ especially in the pretty bowl! Happy T'giving Fay! :)
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