I love this fall soup. This is actually the third pumpkin soup recipe we've published (see Spunky Punkin and Summer Pumpkin for more ideas). Seminole pumpkins are one of the powerhouse vegetables we grow here - extremely prolific, they grow in the heat when little else does, are packed with vitamins, and are somewhat dense calorie-wise. One of those things we would grow (and eat) a lot of if we were relying on our garden for sustenance. This version is quite spicy.
- 4 tablespoons olive oil
- one large onion
- 3 cloves minced garlic
- a pinch of crushed red pepper
- one tablespoon curry powder
- 1/2 teaspoon ground coriander
- pinch of cayenne (optional)
- six cups of chopped, roasted pumpkin (roasting instructions here)
- 5 cups vegetable broth
- 2 cups milk
- 1/8 cup brown sugar
- salt to taste
Saute onion and garlic in olive oil until onion is transculent. Add spices and stir around for a moment more. Add pumpkin and broth, bring to a boil. Lower heat and simmer for about 10 minutes. Transfer soup in batches to a blender and blend till smooth. Add sugar and milk, adjust seasonings. Do not boil again after milk has been added. Serve with a sprinkle of chives.