Curried Pumpkin Soup

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Curried Pumpkin Soup

Source: adapted from epicurious.com

 

2 medium onions, finely chopped (2 cups)

2 tablespoons olive oil

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)

7 cups water

1 1/2 cups chicken-style 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

 

Cook onions in olive oil 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.

 

Cooks' note:

Soup can be made 1 day ahead and cooled completely, uncovered, then chilled,

covered.

 

Makes 10 to 12 servings.

Gourmet

November 2005