Curried Pumpkin Soup
2 Medium onions, finely chopped (2 cups)
2 TBSP unsalted butter
2 Large garlic cloves, minced
1-1/2 TBSP minced peeled fresh ginger
2 TSP ground cumin
1 TSP ground coriander
1/8 TSP ground cardamom
3 TSP Indian Curry Powder
1-1/2 TSP sea salt
3/4 TSP red chili flakes (Aleppo Chile makes for an interesting alternative!)
2 (15-oz) Cans solid-pack pumpkin (3 1/2 cups; not pie filling)
4 Cups water
1-1/2 Cups reduced-sodium chicken broth (12 fl oz)
1 (14-oz) Can unsweetened coconut milk (not low-fat)
Handful of roasted pumpkin seeds for garnish
1. Sweat the onions with butter in a wide heavy soup pot on medium low heat 3-5 minutes. Add garlic & ginger, cook (stirring) approximately 1 minute. Add cumin, coriander, cardamom, Indian Curry powder, salt, and red pepper flakes. Cook approximately 1 minute, letting all the spices bloom from being in the hot sizzling pan.
2. Add pumpkin (a can of plain pumpkin or you can cook off a whole pumpkin and scrape out 3.5 cups of the soft pumpkin flesh, whichever you prefer), water, broth, coconut milk, and simmer, stirring every so often about 30 minutes.
3. Puree soup in a food processor or blender in small batches till it’s smooth and creamy, return to soup pot and simmer on low heat until ready to serve. Top with toasted pumpkin seeds!
Serving Suggestion: Serve in hollowed out sugar pumpkin “bowls” for a festive flair!