Curry Pumpkin Soup

Whilst Mr Weiss was in Seattle over the weekend and I was still stuck in NYC I spent my time tooling about in the kitchen, making some good things and dumping some horrifying disasters!

Pumpkin Soup

1 lg pumpkin (peeled, seeded and cut into 2 inch chunks)

pumpkin

not sure what this is called, but this is what I used for the soup and it was delicious, it looks like this inside…

pumpkin1

1 lg onion chopped

2 cloves garlic chopped

1 tsp curry powder

3 cups veggie stock

3/4 c half and half

2 tbsp olive oil

salt & pepper

In a large pot over medium heat add olive oil and saute onions and garlic about 5 mins until translucent, add pumpkin, stir and add in salt, pepper and curry powder, cover with lid and sweat out 10 mins.  Add stock and continue to simmer until pumpkin is soft and breaking down. About 30 mins. Blend with immersion blender or transfer to blender and puree (wait till it cools otherwise you will be wearing your soup!), add half and half, adjust seasonings and serve OR save.

soup

for a colder rainier day.

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6 Comments

  1. Posted November 23, 2009 at 4:01 pm | Permalink

    I’ve been making pumpkin recipes lately too, but I’m too lazy to actually chop up a real pumpkin.

  2. Lee
    Posted November 23, 2009 at 5:28 pm | Permalink

    Ok for all of us on the other side of the world – what’s half and half? I’m guessing cream/milk, but who knows?

    • thecatskillkiwi
      Posted November 23, 2009 at 7:44 pm | Permalink

      1/2 milk and 1/2 cream, you can also just use milk for a lighter soup or just cream for a heavier one.

  3. david
    Posted November 23, 2009 at 6:28 pm | Permalink

    Great timing, it’s national curry week in the UK.

    http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article6925598.ece

  4. Jill
    Posted November 23, 2009 at 7:08 pm | Permalink

    Another great tip is roasting your pumpkin first, then the skin peels off easier, and you get that lovley roasted taste. Also, is the one teaspoon of curry powder enough?

    • thecatskillkiwi
      Posted November 23, 2009 at 7:45 pm | Permalink

      Yes one tsp is enough, if your curry powder is fresh, remember spices have a shelf life and I also like a mild taste so it doesn’t over power the pumpkin flavor. You can always use more.


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