Tuesday, January 20, 2009

Pumpkins revisited

I've had a couple of people ask me for the recipe for my pumpkin soup, so here it is. This probably makes about eight servings.

4 tbsp butter
2 medium yellow onions, chopped
2 (or more) cloves of garlic, minced
6 cups of roasted pumpkin
5 cups of vegetable stock (or chicken, for you poultry eaters out there)
2 cups milk
1/2 cup heavy (35%) cream
Cayenne pepper or red pepper flakes, to taste
2 tsp (give or take) curry powder
1/2 tsp (give or take) ground coriander
Brown sugar, to taste (maybe 1/4 cup?)
Salt and pepper, to taste

1. Melt butter in a soup pot, add onions and garlic. Cook on medium until soft.
2. Add roasted pumpkin and stock. Bring to a slow boil and reduce heat. Simmer for about 15 minutes.
3. Puree the soup (you could do this in batches in a blender or use an immersion/hand blender like I did.)
4. Add remaining ingredients (milk, cream, spices etc.) Simmer for a few more minutes to let the flavours mingle and the spices to intensify.
5. Taste. Add more spice if you like it hot or add more cream and/or brown sugar to cool it off.
6. Enjoy!

This is just a basic guideline. Have fun and adjust the ingredients to your liking.


Mama Pea said...

Thanks for sharing! Now I just have to wait...let's see ... 1,2,3... maybe 8-9 more months to harvest a ripe pumpkin and go at it! I shall be salivating the whole while. :o)

Anonymous said...

Thanks - looks like a great recipe - will try it soon - especially since we're still in a deepfreeze (mind you not as bad as Regina)

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