Curried Pumpkin Soup Recipe

Name: Curried Pumpkin Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10 to 12 servings
Ingredients: 2 medium onions, finely chopped (2 cups); 2 tablespoons unsalted butter; 2 large garlic cloves, minced; 1 1/2 tablespoons minced peeled fresh ginger; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/8 teaspoon ground cardamom; 1 1/2 teaspoons salt; 3/4 teaspoon dried hot red pepper flakes; 2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling); 4 cups water; 1 1/2 cups reduced-sodium chicken broth (12 fl oz); 1 (14-oz) can unsweetened coconut milk (not low-fat); 1/4 cup olive oil; 2 teaspoons brown mustard seeds; 8 fresh curry leaves

Ingredients

2 medium onions, finely chopped (2 cups)
2 tablespoons unsalted butter
2 large garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1 1/2 teaspoons salt
3/4 teaspoon dried hot red pepper flakes
2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
4 cups water
1 1/2 cups reduced-sodium chicken broth (12 fl oz)
1 (14-oz) can unsweetened coconut milk (not low-fat)
1/4 cup olive oil
2 teaspoons brown mustard seeds
8 fresh curry leaves

PREP TIME 20m	COOK TIME 50m	TOTAL TIME 1h10m
YIELD 10 to 12 servings

Instructions

Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.

Appetizers Soups