Curried Pumpkin Soup
In the fall, when your body seems to need more vitamin A, I serve plenty of squash and pumpkin dishes. This soup
is particularly good for vegetarian meals and blends nicely with Indian or Middle-Eastern foods. If you prefer to
use fresh pumpkin or variety squashes, go ahead. You will need to cook the raw vegetable in the broth until it is
tender, and then you'll need to purée the mixture before proceeding.
Yield: 4-6 servings
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 1 medium tart apple or quince, peeled and finely chopped
- 1 T. curry powder
- 2 cups vegetable stock or chicken stock
- 1 pound can pumpkin purée
- 3 T. flour
- 600 ml. milk or pareve creamer (depending upon whether vegetable stock or chicken stock is used)
- salt and pepper to taste
- 1/3 cup toasted pine nuts to serve as a garnish
Heat half of the oil in a large pot, and gently sauté the onion until translucent but not brown.
Add the apple and sauté until soft.
Add the curry powder and cook for 2 minutes. Add the stock and pumpkin. Simmer for 5 minutes.
In another pot, heat the remaining oil, stir in the flour, and cook for a minute. Then whisk in the milk or pareve
creamer. Cook until the mixture thickens slightly. Blend the two mixtures, adjust the seasoning, and serve with
the toasted pine nuts. You can add more curry or some hot paprika if this is not spicy enough for you.