Sunday, November 9, 2008

Harvest Pumpkin Soup

1 medium onion, coursely chopped
3 T flour
2-3 T curry powder
3 T butter

3 T sugar
3-4 cups chicken broth
1 can coconut milk
1 T dried thyme or coriander
6 cups baked pumpkin
2 T soy sauce
1/2 to 3/4 cup raisins
Toasted pumpkin seeds or coconut

Saute the coarsley chopped onion in butter until it just begins to soften to add crunchiness to the soup. Add the flour and curry to the saucepan and mix all together to incorporate before adding the chicken broth. Add the chicken broth in small amounts, stirring well after each addition. Add the pumpkin to the pan and simmer for 5 minutes. Use a masher to mash the pumpkin to the desired texture. Add the can of coconut milk to the pan. Add the 2 tablespoons of soy sauce, 3 tablespoons of sugar, and then add salt to taste and mix well. Add dried thyme or coriander, as desired. Add the raisins, and let simmer for 15 minutes. Garnish with either toasted pumpkin seeds or toasted coconut.

This makes a slightly dense soup with a little crunch from the onions. If you prefer a smooth texture, puree the soup in a blender or with a blender stick.

Serves 8

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