Roasted Pumpkin Curry Soup
Guys, it’s soup season, the best time of the year! I made this recipe up a couple of years ago - it’s the first one I make when the leaves get crunchy and free pumpkins come into my life (perks of being a grad student in plant science). Hope you enjoy!
1 Tbsp fresh ginger, minced
1 apple, peeled, cored, and chopped (optional)
2-3 C chicken or veggie stock
1 can light or regular coconut milk
1 Tbsp tamarind pulp or something else tangy (tomato jam worked for my most recent batch)
Roast a pie pumpkin! Cut it in half top to bottom, scoop out all the seeds (save these to toast later), lightly cover pumpkin halves with olive oil, and roast face down at 375 for about an hour or until you can easily pierce through the pumpkin with a fork. Let it cool for a bit, then scoop out the goodness and set aside. You can do this ahead of time and stick it in the fridge or freezer until you’re ready to soup.
Cook the onions in peanut or coconut oil until lightly browned. Add ginger, apple, and spices and cook until aromatic. Add the rest of the ingredients and simmer until flavors begin to meld (10-30 min). Blend using an immersion blender or a regular blender. If you use a classic old trusty blender, take out the removable top hole cover thing and place a paper towel then a kitchen towel then your hand on top while you blend. If you try to do it with the normal top thing you might end up covered in scalding hot soup. I learned this for all of us. Don’t do it). Return blended soup to the pot, then keep cooking and adjusting spices until you’re delighted with the flavor. I added a dash of apple cider last time and did not regret it.
Topping options include toasted spiced pumpkin seeds (I like to do coconut oil, salt, cayenne, cinnamon, and sugar), basil, and a dollop of sour cream or plain yogurt. Also, make bread to dip in it!
Fresh bread + pumpkin soup + a crisp fall day =
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