Lately, with the weather going further and further towards winter here in Nashville, we have been craving foods with warmth. Especially Megan, who could die from hypothermia in 70º weather. And I’m not just talking about food that is served warm. Megan had the idea for this spicy, India-inspired pumpkin soup that sounded like it would help keep our body temps up. This soup was hearty and served piping hot, but the spice to it from the Madras curry and cayenne really warmed us up! It’s not overly hot by any means, it’s just enough to let you know its there. But this soup is not jsut about the spice. There’s depth of flavour from the pumpkin and other spices as well. And, what’s more, it’s souper easy to make (I know, I’m hilarious with the puns)!
When we made this soup, we heading out the door to meet some friends, but needed a quick meal. Megan’s hope was that we could just mix all the ingredients and let it simmer a bit and it would be edible. She was right on target. Quick and easy, this soup came together just in so little time that Rachel ray would be proud.
Megan’s Spicy Pumpkin Curry Soup
1 tsp. olive oil
1 medium onion, diced
2 cloves garlic, minced
3 roasted tomates, diced
4 cups puréed roasted pumpkin
2 cups chicken or vegetable broth
½ cup milk
1 tsp. curry powder
½ tsp. hot Madras curry powder
¼ tsp. cumin
¼ tsp. cardamom
¼ tsp. nutmeg
¼ tsp. cayenne powder
¼ tsp. powdered ginger
raisins for garnish
In a large stock pot (8 quarts or larger), heat oil over medium-high heat, being careful not to let it smoke. Add onion, and cook, stirring frequently for 2 minutes. Add garlic and continue to cook 2 more minutes. Add tomatoes and cook for 6 more minutes, continuing to stir.
Add remaining ingredients in order and bring to a simmer, stirring frequently to combine ingredients well.
Simmer for at least 20 minutes. Garnish with raisins and serve Immediately. Serves 4 – 6 people.
Along side the soup, we had naan (Indian flatbread) from Trader Joe’s frozen food section. We laughed hysterically by the package’s directions for heating: Preheat oven to 400ºF and cook for 1 — 1 ½ minutes. Oh well, it worked and it went really well with the soup.
7 Comments
Another amazing pumpkin dish. My boyfriend and I don’t actually follow your recipes, but we definitely steal your ideas (we attempted our own pumpkin pancakes over the weekend), which I think counts just as much. So a huge THANKS!!
My kitchen is brimming with butternuts and sweet potatoes right now, and I suspect either would fare well in a curried style soup — good thinking. I especially like your shot of the spices.
Thanks, Nancy! and thanks for the link!
I love all the spices you added to this soup! Also, I’m quite impressed with the array of tasty squash recipes you have on your blog. Great job!
Thanks! The squash recipes are out of necessity mostly as we get wuite a lot of it from our CSA.
Came to you via your listing on the Foodie Blogroll “Finest Foodie Friday”. Your blog is very attractive and I’m fascinated that you have so many squash recipes which I love.
welcome joan! thanks for comin’ by. i too love squash. somehow i because the winters quash guy, i’m alright with that. i hope you come back often!