Curried Pumpkin Soup
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On the Facebook page for Cooking Traditional Foods, I often post what I’m cooking, along with reminders to do things like thaw your meat and soak your grains. Today I mentioned that I’m making curried pumpkin soup in preparation for the power outage that is expected. Several people requested the recipe, so I decided to post it here.
Beginning tonight and through Tuesday, we’re expecting ice and snow. I’m preparing four day’s worth of food. I’ve also made potato soup and I’m making chili, cornbread, some brownies and possibly some baked goods for breakfast later today.
This soup is insanely good. The combination of pumpkin, coriander, coconut milk and curry is beyond fabulous. Don’t skimp on the rapadura, it offsets the spiciness and really makes the flavor pop. If I could only have two soups in my life, this would be one of my choices.
From the Menu Mailer Volume 4 Week 18
¼ cup coconut oil or butter
1 onion, diced
6 cups roasted, chopped pumpkin or puree (or three 15-ounce cans)*
6 cups chicken or beef stock
2 cloves garlic, pressed
2 tsp salt
¼ tsp crushed red pepper flakes or to taste
1+ Tbs curry powder
1+ tsp ground coriander
Pinch chili powder or cayenne pepper, optional
2 cups coconut milk (1 can) or dairy cream
½-¾ cup rapadura
In a stock-pot, heat the oil over medium-high heat. Add the onion and saute until tender, about 3 minutes. Add the pumpkin, stock, garlic, salt and spices. Bring to a boil, reduce the heat to a simmer and cook, uncovered, for 20 minutes. Transfer the soup, in batches, to a blender or food processor and puree, or use an immersion blender. Be careful to vent while blending so you don’t get hit with hot soup.
Return to the stove and stir in the coconut milk and ¼ cup rapadura. Bring back up to warm. Taste the soup and adjust the rapadura and spices. You might need up to a ½ cup more rapadura, depending on what type of pumpkin you used. We personally liked a lot more coriander and curry and Jeff liked extra cream.
*To roast your own pumpkin, cut it in half, scoop out the seeds (save for another use, feed to your chickens, roast them or discard them) and place face down on a rimmed pan. Bake at 350 degrees for an hour or until completely soft when pierced with a knife. Cut away the skin and run through a food processor until finely chopped.
This post is part of The Gallery of Favorites.
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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has ten years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.
Founded in 2005, CTF helps you feed your family nourishing foods they will love. With two choices of Menu Mailers, multiple eBooks, Print Books and a Gluten and Dairy-Free Traditional Foods eCourse, KerryAnn makes traditional foods easy, accessible, affordable and family friendly for everyone.
KerryAnn founded Nourished Living Network, a network for traditional food and natural living bloggers, in 2011. NLN provides support, publicity and networking opportunities for bloggers all across the traditional foods spectrum. Our Recipe Gallery features recipes from the twenty-four member blogs and growing.
The curried pumpkin soup sounds lovely! I have just started harvesting my pumpkins. This will be a tasty dish on a cool fall evening. Thank you for sharing this post with the Gallery of Favorites.
Thank you for sharing your recipe. I’ll be making it for Christmas. You said that if you could only have two soups in your life, this would be one of them — what would your other choice be?
Pamela, my other choice would be my potato soup, heavy on the bacon and bacon grease. http://www.cookingtf.com/2010/09/13/potato-soup/
KerryAnn Foster recently posted..Real Food Storage: Peppermint Patties