In my last post detailing the health benefits of pumpkins, I gave a link to a pumpkin soup recipe and said I would try it and post pics.
Here it is!
I re-vamped the recipe, made it healthier….took out the dairy……substituted some things…and it is now creamy, pumpkin perfection!
The house smelled so good while this was simmering on the stove. This soup would be great on a cold night with some home-made brown bread or a salad with cranberries.
All ingredients, of course, would be best organic, and there is a lot of leverage with spices…this can have a kick or not depending on how much extra curry powder you use.
1 TBS canola or olive oil
1 cup chopped onion (1 medium)
1/2 tsp salt (I use sea salt)
1/2 tsp black pepper
1 TBS curry powder and 2 tsp olive oil mixed together
2 crushed garlic cloves
4 cups (low sodium) vegetable broth
1 small pie pumpkin (4 cups cooked) or 4 cups canned
1 cup chopped toasted walnuts or pine nuts
1 cup low-fat coconut milk, soy milk, rice milk, or almond milk
soy yogurt and chopped coriander springs for garnish(if you want to get all “Martha” on me)
If nuts are not toasted, place in 8 x 8 pan and bake for 15 – 20 minutes at 350 degrees.
1. Place whole pumpkin on a cookie sheet or in oven safe bakeware and bake at 350 degrees for 1 hour until a fork can easily pierce the flesh. (you can do this ahead and refrigerate for 2 days)
2. In large pot, heat 1 TBS oil over medium heat. Add onion and 2 crushed garlic cloves, salt, pepper, and cook without browning, until tender and translucent, about 10 minutes. Stir in the curry powder and oil mixture. Stir in vegetable stock and bring to a boil over medium-high heat.
3. Add soft cooked pumpkin to pot and return to boil. Boil lightly for 5 minutes.
4. Transfer half of the pumpkin mixture to a blender and add half the nuts. Process until smooth (and then process 1 minutes more–you don’t want tiny pieces of nuts…you want it to be smooth) Please be careful when putting hot liquid in a blender. Leave the top open covered by a clean dishtowel for venting when blending. I tried using a hand held blender, but it didn’t get the soup creamy enough for me.
5. Return pumpkin-nut mix back to pot and whisk in your choice of milk. Heat over low heat until heated all the way through. Do not over heat or boil.
Garnish as desired. I like to use a sprinkle of cinnamon.
This, as I mentioned, passed the husband-who-won’t-eat-anything-good-for-him test.
I ended up adding a bit more curry powder to my bowl because I like curry and because turmeric (one of the curry spices) is one of the best cancer fighting foods out there.