Curried Pumpkin Soup
A warming, aromatic soup combining pumpkin, coconut milk and fragrant Indian spices like cumin, coriander, cardamom and curry leaves. This creamy soup is enriched with coconut milk and finished with a tempered spice oil.
Ingredients
- •2 medium onions
- •2 tablespoons unsalted butter
- •2 cloves garlic
- •1½ tablespoons fresh ginger
- •2 teaspoons ground cumin
- •1 teaspoon ground coriander
- •⅛ teaspoon ground cardamom
- •1½ teaspoons salt
- •¾ teaspoon dried hot red pepper flakes
- •2 cans solid-pack pumpkin
- •4 cups water
- •1½ cups reduced-sodium chicken broth
- •1 can unsweetened coconut milk
- •¼ cup olive oil
- •2 teaspoons brown mustard seeds
- •8 leaves fresh curry leaves
Cooking Instructions
- 1.
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. 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.
40 min
- 2.
Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.
5 min