Pumpkin Curry Soup Recipe
Recipe Description:
This curried pumpkin soup is almost sweet because of the naturally occurring sugar in the pumpkin and because of the slightly sweet undertones that come with coconut milk. This soup is subtle and satisfying, creamy and rich, with garlic, curry powder and cilantro as a finishing touch.
Recipe
Instructions:
Heat the oil in a heavy soup pan, medium-low heat.
Add the curry, ginger, cumin and red pepper flakes.
Stir for a couple of minutes while the seasonings roast and become fragrant. Do not walk away! They can burn in a flash and you will have to start over. Add the garlic and stir for a moment. Do not let the garlic brown. The flavor will overpower this delicate soup if you do.
Pour the soup stock into the spice mixture and stir well. Loosen anything that may be sticking to the bottom of the pot.
Put the pumpkin puree in the blender and add the soup stock. It should just fit. Blend well.
Warm the coconut milk in the soup pan and then add the blended pumpkin and soup stock. Salt with fish sauce or sea salt according to your own taste.
Serve with a sprinkling of finely minces cilantro on the top. The green of the cilantro sparkles against the orange hue of the soup. It also adds a subtle earthy quality.
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