Pumpkin Curry Soup Recipe

Most pumpkin recipes call for canned pumpkin or roasted sugar pumpkins, not the jack-o-lantern variety. But one adventurous Bastyr University alumna, Maribeth Evezich ('06), determined to not let her uncarved jack-o-lanterns go to waste, created this festive Pumpkin Curry Soup that will bring a touch of festivity to any meal throughout the fall and winter seasons. Find more of Ezevich's recipes on her blog, WholeFoodsExplorer.com.

Ingredients

1 medium pumpkin

2 medium onions, diced

1 medium apple, diced

2 clove garlic, minced

2 tbsp peeled and minced ginger

2 tbsp coconut oil, olive oil, or butter

2 tbsp Madras curry (or double to taste)

1 tsp cinnamon

1⁄8 tsp cayenne

1 tsp allspice

2 tsp salt, divided

3 cup vegetable broth or water

1 can organic coconut milk

2 tbsp apple cider vinegar (or double to taste)

Instructions

Pumpkin roasting directions:

·         Preheat oven to 350° F.

·         Clean pumpkin inside and out, removing all the seeds.

·         Cut the pumpkin in half from the top.

·         Place the pumpkin halves, cut side down, in a large baking dish or sheet.

·         Add water to the bottom of the pan or sheet, filling it up about 1/4 inch.

·         Bake for 45-60 minutes or until tender.

·         Remove pan from the oven and let the pumpkin halves cool.

·         Scoop out the flesh and discard the skin. It will look nothing like canned pumpkin.

·         Store refrigerated in a glass container for up to five days.

Soup directions:

·         Heat the coconut oil in a stock pot over medium-high heat.

·         Add the onions, apple, garlic and ginger and cook until the onions soften and are translucent, about 5 minutes.

·         Add the curry powder, cinnamon, allspice and 1 teaspoon of salt, stirring to coat the onion mixture.

·         Add the water or broth and the pumpkin pulp.

·         Bring the mixture to a boil, then reduce to a simmer.

·         Let the soup simmer for 45-60 minutes, or until the pulp is very soft.

·          Remove from the heat and let cool for 5 minutes.

·         Process the soup until smooth. Unless using an immersion blender, return the soup to the pot.

·         Add the coconut milk, up to 1 teaspoon of the remaining salt as needed and the apple cider vinegar.

·         Reheat briefly over medium heat before serving.

Notes

·         Type of Pumpkin: This recipe used jack-o-lantern-type pumpkin, not sugar pumpkins as used in most recipes.

·         Type of Curry: Madras curry can have quite a bit more heat than regular curry powder. Using 4 tablespoons of Madras curry will create a soup with some kick. If you prefer less heat, use regular curry powder or just 2 tablespoons of Madras curry powder. Madras curry will also impart a darker, caramel color as compared to the more golden hue of regular curry powder.

·         Garnish: Roasted pumpkin seeds are an obvious choice for a seasonal garnish. Here, I thinned out some Greek yogurt with almond milk and drizzled it barista-style.

·         Reheating: This soup will thicken when cooled. When reheating, stir in some broth or water to thin to desired consistency.

·         Pumpkin Nutrition: Pumpkins are very high in fiber, beta-carotene, potassium and has the lowest amount of carbohydrates of the squash family.