Pumpkin Curry Soup

Mass Soup Rave--people at the latest party really loved this one again. It is a keeper.  

Go acquire the real curry from the India store.  The hot one.  It's worth the extra work to get the good stuff.   


Last posted 10-11-11

One of my bff's brought curried soup to the India fest birthday and here is her recipe for all those who loved, loved, loved it!

Mr. Darcey loved it because he prefers a savory soup and this one really hits the delicious spot.

Saute in

2 Tablespoons butter (or olive oil)

1 cup onion diced

1/2 cup apple diced (I used granny smith)

1 cup celery diced

Cook about three-four minutes, just until everything is translucent. (It's the job of the fat to take on flavors and carry them throughout the soup to the tastebuds.)

Add 2 teaspoons curry powder (use your favorite--she used spicy.)

Saute just a couple minutes more.

Add 1 cup chicken broth (make sure it's GF, and dairy-free if you need)

Blend this mixture in your blender (I used a hand-held immersion blender) until smooth.

Return soup to your pot and add

2 more cups of chicken broth

1 3/4 cups of solid pumpkin (or a 15 oz can)

Reality Bite: (I added the 29 oz can and then had to remake the second bath of the entire soup and there was soup, soup, everywhere... plenty to freeze for next week and the week after...)

Anyway...

Add 1/4 teaspoon salt

1 bay leaf

1/3 cup heavy cream (or coconut cream, if you're dairy-free)

2-3 Tablespoons honey or maple syrup

Stir and heat to a simmer-- about another 5-10 minutes. Remove bay leaf before serving.

Delicious served with a dollop of sour cream and chives.

Reality Bite: And if you accidentally blend the second batch with the bay leaf, it's still good, just green flecked.