Curried Pumpkin Soup | Epicurious

american soup/stew blender vegetable appetizer thanksgiving curry squash pumpkin fall winter gourmet sugar conscious wheat/gluten-free peanut free tree nut free soy free no sugar added

N/A

Makes 10 to 12 servings

Source

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

Method

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.