Here’s a recipe for a pumpkin soup which I guarantee you will love. I have made it for over a hundred people and it has never yet failed to please.
- 2 medium onions, finely chopped (2 cups)
- 2 tablespoons butter
- 4 large garlic cloves, minced
- 3 1/2 tablespoons minced peeled fresh ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons salt
- black pepper to taste
- 3/4 teaspoon dried hot red pepper flakes
- 2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling) (here in India, we use fresh!)
- 4 cups water
- 1 1/2 cups vegetable stock (12 fl oz)
- 1 (14-oz) can unsweetened coconut milk (not low-fat)
- 2 Tbsp olive oil
- 2 teaspoons black mustard seeds
- fresh curry leaves
If you are using fresh pumpkin, peel it and cut it in chunks, then boil it till soft. Puree it in a blender or mash it with a fork till smooth.
Cook the onions in the butter in a wide 6-quart heavy pot over low heat, stirring occasionally, until softened, 3 to 5 minutes.
Add garlic and ginger and cook, stirring, 1 minute.
Add cumin and coriander and cook, stirring, 1 minute.
Stir in salt, black pepper, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes.
Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds until they begin to pop, about 15 seconds. Add the curry leaves and cook 5 seconds, then pour this mixture into the soup. Stir until combined well and season soup with salt. Soup can be thinned if necessary with additional water.
Serve with a good whole wheat bread, lashings of butter and a tossed salad. A perfect little feast.