Pumpkin is totally in right now. I’m seeing it everywhere. Fellow food bloggers have been releasing pumpkin related recipes for a few weeks, so I’m pretty much in heaven. To me, pumpkin is awesome. I love it.
This is the final recipe of the “Laura Batch.” The previous two were great and this one was really good as well. Like usual, I doubled up on it, so we’ve got food for a while. You can’t beat having a huge pot of spicy pumpkin soup sitting in the refrigerator waiting for you to devour.
Laura found this recipe on the Delish website. They call it Coconut Curry Pumpkin Soup, which is the name I gave it too. I guess if I had to add another descriptive term, it would be spicy. Not spicy hot or anything, just spicy in the sense that spices are used. And I’ll tell you something, as this soup is cooking on the stove top, those spices really make the house smell wonderful. I was working outside yesterday and when I came back inside, I was hit by something wonderful. Autumn cooking was in the air.
Besides pumpkin, this recipe calls for curry, cinnamon, nutmeg and cloves – you know, the typical for this time of year. This combination is outstanding. Beyond that, the coconut milk really brings things home. It adds a unique smoothness I’m not sure you can get with anything else. This soup ended up perfect.
2 Tablespoons Extra-Virgin Olive Oil
1 Medium Sized Sweet Onion, Chopped
1 Teaspoon Garlic, Minced
2 Teaspoon Ground Ginger
2 Teaspoon Curry Powder
1 1/2 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1/2 Teaspoon Cloves
Regular Table Salt
Ground Black Pepper
3 Cups Pumpkin Puree (Fresh or Canned)
1/4 Cup Brown Sugar
4 Cups Vegetable Stock
1 14-oz. Can Coconut Milk
Toasted Pumpkin Seeds
Since I doubled up on the ingredients, the photos below are going to look like there’s a lot more going on. Please feel free to double the ingredients as well if you’d like lots of leftovers. The way I think of it is like this – if you’re spending the time to cook something, you may as well make a lot of it for later.
Soften Onion & Add Spice
Add the extra-virgin olive oil to a large pot and warm everything over medium heat. When it’s to temperature, add the onion and let cook for about 5 minutes or until it’s softened. When it is, add the garlic, ginger, curry, cinnamon, nutmeg, and cloves. You can also add 1 teaspoon of salt and about 1/2 teaspoon of ground black pepper. Mix well.
Add Pumpkin & Brown Sugar
Next, add the pumpkin puree and brown sugar to the same pot. Mix everything together well.
Add Stock & Simmer
Now you can go ahead and add the vegetable stock. Once you do, stir everything well. Bring the ingredients to a boil over high heat and then reduce it to medium-low. Let simmer for about 15 minutes to thicken the soup.
Toast Pumpkin Seeds
While the soup is simmering, you can toast the pumpkin seeds. Add a handful of seeds to a small skillet over medium heat. Also add 1 teaspoon of olive oil to the skillet. Constantly stir the seeds until you see them begin to brown. Once they do, turn off the heat.
Add Coconut Milk
Once the soup has thickened a bit, you can add in the coconut milk. There’s no more cooking necessary at this point, but you should still keep the pot over medium heat for a few minutes to heat everything back up again.
The Final Soup
Once the soup is finished cooking, spoon some out into the bowls. Then, sprinkle the seeds on top and enjoy!