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Amelia Islander

Curried Pumpkin Soup an Autumn Favorite

Sep 27, 2013 02:00AM
Around this time of year, we pray for cooler weather. We want desperately to turn off our AC, light a fire in the fireplace, and curl up on the sofa with a good book. Naturally, it never happens that way, since it’s not until the middle or end of October when we see a drop in temperature. But that doesn’t mean we can’t start thinking about autumn, and all the lovely things that come with it – Halloween, Thanksgiving, football games, and chilly evenings in front of a beach bonfire.

Pumpkins are in season now, although they are coming from the north, and a fresh, little pumpkin makes the most delicious soup. This soup is so versatile that you can serve it chilled, as well as hot, which is perfect for our warm (or cool!) autumn days.

Curried Pumpkin Soup

Ingredients: 2 large onions, coarsely chopped 5 cloves minced garlic 1 carrot, finely chopped 1 celery stalk, finely chopped 2 tablespoons minced ginger 4 tablespoons curry powder 1 teaspoon salt 1 teaspoon pepper 4 tablespoons butter 2 pounds roasted, drained, mashed pumpkin 6 cups vegetable stock, more or less more salt and pepper 2-cups of half & half toasted pumpkin seeds

Directions: Saute the first eight ingredients in the butter, and then add the pumpkin and vegetable stock and simmer until all the vegetables are soft. You may have to add more stock if it’s too thick. Stir occasionally while cooking. Using an immersion blender, puree the soup. Add half and half, more salt and pepper if desired, then serve topped with toasted pumpkin seeds. If you want to serve the soup chilled, place in the refrigerator for several hours or overnight.