Well, half of October is already gone, and I think I barely noticed! True, things have been a little busier than usual lately, but seriously: I am practically not paying attention at all to the date. Of course, this morning I realized why I’ve become so intent on ignoring October: DENIAL. It’s true. Another birthday is upon me this month. It’s not today, OK, and I’m not saying when it is. But it’s soon, and the truth is that I just can’t deal. Ugh. Let’s not linger here.
On the up side, I threw together another recipe over the weekend and it turned out to be spectacular. It was actually fast and easy. Just by accident! And, of course, it has all the hallmarks of something that I make: namely, I made it up as I went and seasoned to taste. And you should definitely do the same! For example, whenever I make curry, I feel like a pinch of cinnamon is required. Some people, however, think that is just a disgusting thing to do. SO if that sounds gross to you, there is a simple solution: leave it out.
Pumpkins are so plentiful this time of year that I basically had to find a way to use some. We did plant some in our garden, but they were accidentally smashed at one point and never recovered. Seriously. Luckily the local orchards, pumpkin patches, and farmer’s markets have plenty to go around.
One of the great things about making a soup with curry is that so few other ingredients are required for flavor. No chicken broth? No problem. Don’t feel like taking the time to roast the vegetables? Not an issue. Of course, you can modify your soup however you want!
Then go ahead and add a little curry powder so that the flavor starts to penetrate the vegetables as they cook. I started off with just one teaspoon because I wasn’t sure how much I would need in the end. Definitely, it’s better to have too little than too much at this point.
Now take a taste and decide what else to add. I went in for another teaspoon of curry powder, a pinch of cinnamon, some red pepper flakes, a little salt, and a dollop of honey (about a teaspoon, I think).
This soup would also be fabulous if you included some diced chicken, or even served it over rice. I just toasted some no-knead bread and sprinkled a few roasted pumpkin seeds over the top. It was perfect: warm, filling, and easy to make. Enjoy!
- 3-4 pound fresh pumpkin, peeled and cubed
- ½ medium onion, chopped
- 2-3 cloves garlic, minced
- 1 can coconut milk (14 ounces)
- 2 teaspoons curry powder, more or less to taste
- pinch ground cinnamon, more or less to taste
- ½ teaspoon crushed red pepper flakes, more or less to taste
- ½ teaspoon salt, more or less to taste
- 1 teaspoon honey, more or less to taste
- Cut pumpkin in half and remove seeds. Peel pumpkin and cut into cubes. Chop onions, and mince garlic.
- In a large stock pot or Dutch oven, heat a small quantity of cooking oil over medium-high heat. Add onions and garlic and sauté until vegetables start to sweat.
- Add cubed pumpkin and stir to coat with oil. Add enough water or broth to cover, about 3-4 cups. Add one teaspoon of curry powder.
- Cook over medium-high heat until pumpkin is tender, 10-15 minutes. Reduce heat if needed.
- Using immersion blender, standard blender, or food processor, purée all ingredients until smooth. Add one can of coconut milk and stir to combine.
- Add additional curry powder, cinnamon, salt, red pepper flakes, and honey to taste. Increase or reduce quantities listed in recipe as desired.
- Return to heat and bring to temperature. Serve.