Every fall for the several years, I've developed a new soup obsession. I like stews and chunky soups sometimes, But I tend to go for the pureed variety - Butternut squash, potato, lobster bisque, creamy tomato basil, roasted red pepper...I could go on. This past summer, I can't even begin to count the number of times I picked up a tomato basil or creamy tomato dill from a deli for lunch. That and a cracker, and I'm good. I even did a couple tomato soups from scratch back in the spring. But right now it's Fall and it's pumpkin time, and I had to do my first seasonal soup. Here goes:
1 small pumpkin (or 2 cans plain - do NOT mistakenly get the sweet) pumpkin and do not fear being judged for using canned pumpkin. It makes it super easy and still super GOOOOOD.)
1 box of broth (chick or veg)
2 cloves garlic
1/4 cup chopped onion
1-2 Tbsp. curry powder (to taste)
1 can coconut milk
It's so damned easy, anyone can do it. It's just seasoning to taste that is tricky. If you're using fresh pumpkin, you'll slice it into chunks, arrange in a baking pan and roast at about 200 for 2 hours. If it's not easy to fork after that, roast until it's soft. Then, remove the peel. Put in food processor and puree. If you don’t have a food processor it should be soft enough to mash with a potato masher; it'll just be a little chunky.
First, saute the chopped onion and then garlic in butter.
Add the pumpkin, and then start adding broth.
When all broth is added, seasoning and simmer 20 minutes.
Taste, and season it as necessary. Add pinches of sea salt throughout the process and taste as you go along. Also pepper. Then add the coconut milk. Cook another 5 minutes.
Serve it with some crusty bread, or better yet, Naan. Awesome!
I threw some sunflower (pumpkin would be the logical choice, if you use the whole pumpkin:) seeds and cilantro on for garnish.