Curried Pumpkin Soup Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 Tbsp unsalted butter
2 onions, sliced
2 leeks, trimmed, cleaned and thinly sliced
1 carrot, peeled and sliced
1 Granny Smith apple, peeled, cored, and sliced
1 T. mild curry powder
˝ cinnamon stick, 2 cloves, and 3 allspice berries, tied in cheesecloth to make a sachet
1 lb. butternut squash, peeled, seeded, and sliced
1 lb. peeled pie pumpkin, sliced
1 sweet potato, peeled and sliced
6 c.vegetable stock
1 c. heavy cream
Snipped chives for garnish
|
|
Directions: |
Directions:Melt the butter in a large saucepan over medium heat. Add the onions, leeks, carrot, and apple. Sauté over medium-low heat until the onions are translucent, about 15 minutes. Add the curry, spice sachet, and the remaining vegetables. Pour in the water and bring to a gentle simmer, for about 45 minutes, until the vegetables are very soft.
Remove the spice sachet and puree the vegetable mixture in a food mill. To give the soup a silky-smooth texture, pass through a fine-mesh strainer. Transfer the soup to a saucepan. Add the cream and taste and adjust the seasoning. Heat gently just until warmed through.
Ladle the soup into bowls and garnish with the chives. |
|
Number Of
Servings: |
Number Of
Servings:8-10 |
Personal
Notes: |
Personal
Notes: This recipe is easy to change to your own liking and time constructs. If you prefer, canned pumpkin can be used. If you want to go vegan, use coconut milk. I boiled the sweet potatoes separately, and then peeled them. Butternut squash is tough to peel and slice, so I would cook it first either in the microwave or oven. I cooked all the veggies with the spice sachet a day before. I removed the sachet and refrigerated the soup base. Just before serving, I used a submersible mixer to puree the vegetables, added the curry powder and cream, and then reheated it on the low heat setting in a large crock pot. I adjusted the seasoning, adding a teaspoon more of curry powder. The soup has a subtle flavor and a velvety texture. The curry powder provides an undercurrent of accent to the flavors, but doesn’t overpower the gentle vegetables. The base can be frozen successfully. This is my signature cold weather soup and no one complains when I make it. : )
|
|
This recipe for Curried Pumpkin Soup is from