This pumpkin soup is my own recipe. I created it when I discovered my older son, who did not often eat healthy at that time, loved pumpkin. He also preferred Indian-style flavorings, so I experimented until I came up with this result. Although I consider pumpkin soup to be an autumn dish, I have made this in every season. The main ingredients can be kept on hand in your pantry, and the perishables are basic and may be items you already keep stocked…they should certainly be easily accessible year-round. This soup can start off your Thanksgiving meal; however, I like to make it the day before Thanksgiving – I will have a pot of this on the stove while I am baking my 12 pies and smoking the turkey breast…and it is a healthy meal to have the day before the big feast.
INDIAN-STYLE PUMPKIN SOUP
- 1 T Olive Oil
- 2 carrots, peeled and finely diced
- 1 apple, peeled/diced
- 1/2 large onion, diced
- 2 tsp Cumin (or to taste)
- 1 T Curry
- 2 tsp Garam Masala
- 1 – 2 tsp Sea Salt
- 1-2 bottles Hard Apple Cider (optional) – my (now-not-so) secret ingredient!! 🙂
- Chicken or Vegetable Broth – 4 cups
- 1 14.5 oz can pumpkin (I use organic) – you can also use fresh pumpkin which has been roasted in the oven
- 1 can Coconut Milk – NOT Lite!!
- garnishes at end (feel free to use any combo, all, your own or none…): goat cheese, smoked chicken, honey
**I also like to serve it w/ the prosciutto-pepper baguette from Central Market…but I have also used cranberry bread, bleu cheese bread w/ walnuts, and just plain old regular bread…
TO PREPARE: Sauté carrots, apple and onion in the olive oil on medium heat until softened. Add salt and spices and stir for about a minute. If using, add the hard apple cider and bring to a boil. Let reduce to about half. Add in stock and bring back to a boil. Reduce heat to low and cook for about 30 minutes. Using an emulsifier, puree the ingredients (alternately, you can use a blender or food processor). Add the pumpkin and coconut milk and cook on low for another 15 minutes.
NOTE: You may want to sample a bite after adding in the pumpkin and coconut milk to assure the spices meet your taste preference. I sometimes find the need to add in extra curry or garam masala, especially if my spices have been in the cabinet for awhile. You can experiment with what works for you and your family/friends.
How I serve it: I ladle some in a bowl, mound smoked chicken in the center, and then crumble on a bit of goat cheese. Next, I drizzle the soup with a bit of honey – I use Tupelo, but any will work. Sometimes I sprinkle in cooked black beans for extra texture/protein. The Indian spices give it a different flavor than the traditional ‘pumpkin pie’ soups I have had in the past.
It is great served with the baguette I mentioned earlier and a salad of Arugula, Red Onion or Shallots, Sliced green apple, walnuts, goat cheese and balsamic vinaigrette…