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Pumpkin Curry Soup photo
Pumpkin Curry Soup
photo by recipe author

Servings: 4
Preparation Time: 30 minutes

1. Heat the oil in a heavy soup pan, medium-low heat.

2. Add the curry, ginger, cumin and red pepper flakes.

3. Stir for a couple of minutes while the seasonings roast and become fragrant. Do not walk away! They can burn in a flash and you will have to start over. Add the garlic and stir for a moment. Do not let the garlic brown. The flavor will overpower this delicate soup if you do.

4. Pour the soup stock into the spice mixture and stir well. Loosen anything that may be sticking to the bottom of the pot.

5. Put the pumpkin puree in the blender and add the soup stock. It should just fit. Blend well.

6. Warm the coconut milk in the soup pan and then add the blended pumpkin and soup stock. Salt with fish sauce or sea salt according to your own taste.

7. Serve with a sprinkling of finely minced cilantro on the top. The green of the cilantro sparkles against the orange hue of the soup. It also adds a subtle earthy quality.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Amanda, Hot Springs, CA

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
This sounds really good!!! It just reached 80 again here in Southern California, but when it cools down again, I going to buy some pumpkin and give this a go.

Thanks for posting!
Max
# Posted By Max | 10/30/11 5:10 PM
sounds delicious and I can't wait to try it
# Posted By Caroline | 11/1/11 3:26 PM
Wow! Fantastic! It really does have a delicate quality even while being a flavorful and filling dish. The little bits of cumin and cilantro added occasional punches to the palate.

I used a butternut squash that I cooked and pureed myself. I made everything else just as directed.
# Posted By Greg | 3/13/14 10:05 PM

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