Put your decorative fall gourds to use with this Pumpkin Curry Soup.
Pumpkin Curry Soup
Most pumpkin recipes call for canned pumpkin or roasted sugar pumpkins, not the jack-o-lantern variety. But one adventurous Bastyr University alumna, Maribeth Evezich ('06), determined to not let her uncarved jack-o-lanterns go to waste, created this festive Pumpkin Curry Soup that will bring a touch of festivity to any meal throughout the fall and winter seasons. Find more of Ezevich's recipes on her blog, wholefoodsexplorer.com.
1 medium pumpkin (6 cups of pulp)
2 medium onions, diced
1 medium or large apple, diced
2 cloves garlic, minced
2 tablespoons peeled and minced ginger
2 tablespoons coconut oil, olive oil or butter
2-4 tablespoons Madras curry
1 teaspoon cinnamon
1/8th teaspoon cayenne
1 teaspoon allspice
2 teaspoons salt, divided
3 cups vegetable broth or water
1 can (2 cups) of organic coconut milk
2-4 tablespoons apple cider vinegar
Pumpkin roasting directions:
- Preheat oven to 350° F.
- Clean pumpkin inside and out, removing all the seeds.
- Cut the pumpkin in half from the top.
- Place the pumpkin halves, cut side down, in a large baking dish or sheet.
- Add water to the bottom of the pan or sheet, filling it up about 1/4 inch.
- Bake for 45-60 minutes or until tender.
- Remove pan from the oven and let the pumpkin halves cool.
- Scoop out the flesh and discard the skin. It will look nothing like canned pumpkin.
- Store refrigerated in a glass container for up to five days.
- Heat the coconut oil in a stock pot over medium-high heat.
Add the onions, apple, garlic and ginger and cook until the onions soften and are translucent, about 5 minutes.
Add the curry powder, cinnamon, allspice and 1 teaspoon of salt, stirring to coat the onion mixture.
Add the water or broth and the pumpkin pulp.
Bring the mixture to a boil, then reduce to a simmer.
Let the soup simmer for 45-60 minutes, or until the pulp is very soft.
Remove from the heat and let cool for 5 minutes.
Process the soup until smooth. Unless using an immersion blender, return the soup to the pot.
Add the coconut milk, up to 1 teaspoon of the remaining salt as needed and the apple cider vinegar.
Reheat briefly over medium heat before serving.
- Type of Pumpkin: This recipe used jack-o-lantern-type pumpkin, not sugar pumpkins as used in most recipes.
- Type of Curry: Madras curry can have quite a bit more heat than regular curry powder. Using 4 tablespoons of Madras curry will create a soup with some kick. If you prefer less heat, use regular curry powder or just 2 tablespoons of Madras curry powder. Madras curry will also impart a darker, caramel color as compared to the more golden hue of regular curry powder.
- Garnish: Roasted pumpkin seeds are an obvious choice for a seasonal garnish. Here, I thinned out some Greek yogurt with almond milk and drizzled it barista-style.
- Reheating: This soup will thicken when cooled. When reheating, stir in some broth or water to thin to desired consistency.
- Pumpkin Nutrition: Pumpkins are very high in fiber, beta-carotene, potassium and has the lowest amount of carbohydrates of the squash family.
Yield: 12 cups
Original recipe by Maribeth Evezich ('06), wholefoodsexplorer.com.