A touch of curry and dash of maple syrup put pumpkin soup over the top. The arrival of those cute little pie pumpkins in the shops trigger cravings for this velvety, seasonal soup. It’s wonderful warm or at room temperature.
1 tbsp (15 mL) each: unsalted butter, extra virgin olive oil
1 large onion, diced
1 tsp (5 mL) or more kosher salt
1 large clove garlic, chopped
1 tsp (5 mL) curry powder
4 cups (1 L) chicken stock
3 cups (750 mL) fresh pumpkin purée
2 tbsp (15 mL) maple syrup
1/8 tsp (0.5 mL) white pepper
1/2 to 1 cup (125 to 250 mL) 5% cream or whole milk, to taste
Sour cream or yogurt to taste
2 tbsp (30 mL) chopped parsley
In medium pan, melt butter with oil on medium heat. Add onion and 1 tsp (5 mL) salt. Cook, stirring often, 3 minutes, or until softened. Stir in garlic, then curry powder for 30 seconds. Add stock, pumpkin, maple syrup and pepper. When mixture comes to boil, reduce heat to low and simmer 15 minutes, or until onions are very tender.
Purée using blender. Return to pan, stir in cream or milk and reheat if desired (being careful not to let soup boil). Adjust salt.
Ladle into bowls. Add dollop of sour cream or yogurt and sprinkling of parsley to each serving.
Makes 7 cups (1.75 L).
- A roasted, large (3 lb/1.5 kg) pie pumpkin yields enough purée for this soup. See: D.I.Y. Pumpkin Purée.
- In a pinch, you can use canned pumpkin purée, but it is very pasty, so reduce the amount to taste. In the supermarket, do not mistake pumpkin purée for pumpkin pie filling – the latter is seasoned.
- If you don’t have maple syrup, substitute brown sugar to taste.
Roasted Pumpkin Soup
If you don't want to prepare pumpkin purée for this and other recipes, roast about 3 lb (1.5 kg) of pumpkin pieces, skin side up, in a preheated 400F (200C) oven for 45 minutes, or until very tender. Then scrape flesh from the skin and add it as is to the pan with the stock.
Credit: Susan Sampson
Tested in Imperial