Curry adds a nice punch to pumpkin soup
It’s soup weather, and this fall I’ve decided to try making a different soup every week. This creamy soup tastes like a big bowl of autumn, with the flavour we crave this time of year: pumpkin. Curry powder is added for extra warmth. Use whatever curry powder you prefer — for this recipe I use a mild Indian curry. You can also skip the pumpkin and make the soup with two large sweet potatoes.
In addition to its comfy goodness, this soup is also a big bowl of health. Pumpkins and sweet potatoes are both high in vitamin A and fibre. Honey is anti-bacterial. Cilantro may help reduce LDL cholesterol. And don’t even get me started on turmeric. If you believe everything you read, turmeric is the panacea for every illness known to mankind. I will say it has anti-inflammatory properties. Read the rest online and decide if you think it’s all that and a bag o’ chips.
Curried pumpkin soup
3/4 cup minced red onion
1 tbsp olive oil
3 cloves garlic, minced
3 cups chicken stock
1 large sweet potato, peeled and chopped
1 can pumpkin
3/4 tsp cumin
3/4 tsp turmeric
1 1/2 tsp curry powder
1 tbsp honey
1/2 tsp ground ginger
About 3/4 cup milk
Sour cream, toasted pumpkin seeds and minced fresh cilantro, for garnish
In a Dutch oven, cook onion in hot oil until softened. Add garlic and cook a minute longer. Add chicken stock, sweet potato, pumpkin, cumin, turmeric, curry, honey and ginger. Bring to a boil. Reduce heat, cover and simmer 40 minutes or until potatoes are tender.
Purée soup with an immersion blender or, working in batches, purée in food processor. Add milk to achieve desired consistency. Serve garnished with sour cream, pumpkin seeds and cilantro.