2 medium Golden Delicious apples, peeled, cored, finely chopped (about 2 1/2 cups)
2 tablespoons minced fresh ginger
2 tablespoons all-purpose flour
1 teaspoon cumin
2 tablespoons curry powder
1/8 teaspoon chili powder
3 cups low-sodium chicken broth
2 15-oz. cans pumpkin
1 13.6-oz. can light unsweetened coconut milk
Salt and pepper
Plain yogurt, for serving, optional
How to Make It
Prepare pumpkin seeds: In a bowl, stir together cayenne, sugar and salt. Melt butter in a skillet over medium heat. When butter sizzles, add pumpkin seeds and cook, stirring, 3 minutes. Sprinkle in spice mixture and continue to cook, stirring, until seeds are toasted, 2 to 3 minutes longer. Remove to a bowl and let cool.
Make soup: Melt butter in a large pot over medium heat. Add onion, apples and ginger and sauté until tender, about 8 minutes. Sprinkle flour, cumin and curry and chili powders over onion mixture and stir for 1 minute (mixture will be dry).
Gradually whisk in broth and cook, stirring occasionally, until mixture begins to thicken, about 6 minutes. Whisk in pumpkin and coconut milk. Season with salt and pepper. Bring to a low boil and cook for 5 minutes, stirring often. Reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly.
Working in batches, pour soup into blender and blend until smooth. Return to pot to rewarm. Serve hot, topped with yogurt, if desired, and sprinkled with pumpkin seeds.
I made this soup today for the first time, and was more than pleasantly surprised! Because of the last review, I took some initiative and doctored the recipe just a bit to add flavor complexity and thicker consistancy. Instead of just two table spoons of curry, I used three; two of a mild curry and one heaping table spoon of a hot curry. Yum! Since the recipe called for ginger, I used a generous amount mixed with two full cloves of garlic. This I placed in a food processor prior to throwing in the fry pan. The apples added a good amount of sweetness, but I decided to add a little more by using about 3 heaping tea spoons full of Pumpkin Pie Seasoning which combined nicely with the curry. I am a huge fan of hearty soups, so I cooked 2 cups of carrots and 2 cups of cauliflower seperately, then combined with the completed soup mix in a blender. The carrots carry through some sweetness, while the cauliflower makes the soup a little more robust. I will make this again and soon!
This was good, but came out very thick. I used vegetable broth and wound up adding more to thin to a better consistency. I used TJ's light coconut milk and did not get a strong coconut taste at all. I also added about a Tbs of dark brown sugar and more ginger. It brought out all the yummy spices! Perfect for a rainy Halloween night!
This is the perfect soup to have on a cold autumn day. I served it with naan for dipping, yum!
To read my post on this recipe, go to: http://www.icancookthat.org/2011/10/curried-pumpkin-soup-with-spicy-pumpkin.html