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I think I might serve this curried pumpkin soup on Halloween night after all that hard work of trick or treating.
And probably also on bonfire night.
Not only that, but I have managed to convince my American friend to serve this up for Thanksgiving Day. Oh and guess who has been invited along for that? OK, so I am shameless in my ‘eating as much pumpkin as I can’ ploys.
Luckily we live near my OH’s aunt and uncle’s kitchen garden. They grow quite an extraordinary amount of pumpkins and squashes. Their kitchen garden was established to feed about 24 people almost exactly 200 years ago. And they have kept it going, so that the garden is still as productive as it always was. That means they have plenty of spare vegetables. So I never run out of pumpkins. Ever.
This pumpkin soup can work with a whole different combination of spices – and I have tried them all. This particular combination has curry powder, ginger and coconut milk. It makes it rather warming and, fragrant and creamy all at the same time which is exactly what you need for chilly days or nights.
Just try it.
This is the third recipe in my pantry staple spotlight on pumpkin. Please do check the others out.
- 1 tbsp olive oil
- 2 onions peeled and chopped
- 1 tbsp minced ginger
- 2 garlic cloves minced
- 1.5 tbsp curry powder
- 800g of peeled, deseeded chopped pumpkin
- 2 large tomatoes chopped
- 750ml (3 cups) vegetable stock
- Chilli flakes to taste
- Ground black pepper
- 240ml (1 cup) coconut milk
- Heat soup pot with the olive oil and fry the onions for about 5 mins till soft.
- Add in the ginger, garlic, curry powder and pumpkin and stir for 1 min until flavours develop.
- Add in the tomatoes, stock, chilli, salt and pepper and bring to the boil.
- Reduce the heat and simmer for about 10 minutes until the pumpkin is soft.
- Switch off heat and allow the soup to cool and then puree with hand blender.
- Then add in coconut milk, mix well and adjust the seasoning.
- Warm soup thoroughly and garnish with coconut milk or chilli flakes before serving.