Someone made a comment on the pumpkin slices post that they wanted to see some savory pumpkin dishes that weren’t soup. I posted the oreccheitte the other day in hopes to answer that request, but unfortunately could not come up with anything more creative beyond that, and am now posting a pumpkin soup.
But really, those cans of puree just beg to be baked into a soup. How could I ignore that? When something is practically a soup already, and all it needs is a pinch of this and a swig of that, I say let the soup be made! It will save me at least 500 sit-ups, which is what I would be doing if I were to make the can of puree into the other obvious choice: pumpkin pie.
Oooh, that would be good. If you want a pumpkin pie recipe, click here.
If that is too boring for you, then click here for pumpkin crème brûlée.
Or better yet, come back in a few days for when I post the pumpkin torte with brown sugar whipped cream cheese icing.
pumpkin curry soup
1 small onion, minced
1 tablespoon olive oil
1 clove garlic, finely minced
1 teaspoon curry powder
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon cumin
1 large can (28 ounces or 800g) pumpkin puree
4 cups (1 litre) low sodium chicken broth or vegetable broth
1 14 ounce can (200g) coconut milk
1 cup (250mL) apple cider
1. In a large stockpot set over medium heat, saute onions in oil until tender, about 10-15 minutes. Stir in garlic and spices and cook for a minute more.
2. Stir in the remaining ingredients, bring to a boil, reduce heat to low and simmer for 20 minutes. Serve with cilantro and a dollop of plain yogurt.