Don't let the name fool you - this is a fabulous cold weather soup! I came across the core of this recipe in a magazine somewhere a few years back and have tweaked it around a bit since then. It's easy to make and combines some unusual flavors to make a soup that is exotic, yet comforting.
Serve with a dollop of sour cream or cr?me fraiche. Garnish with a bit of minced cilantro leaves.
Directions
In an medium sized pot, sweat the vegetables in butter until soft:
- 1 tablespoon butter
- 1 stalk celery, chopped
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 pinch of salt
When the vegetables have softened, add the following spices and stir until well coated:
- 1 teaspoon fresh grated ginger
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1 tablespoon flour
Stir in:
- 4 cups chicken stock
- 1 cup unsweetened pumpkin puree (from a can is fine
- 1 fuji apple, peeled, cored and sliced
Bring to a boil, and then reduce heat and simmer for 30 minutes.
Pur?e mixture in a food processor until all chunks are gone and the soup is smooth.
Add and then reheat gently before serving:
- 1 cup unsweetened coconut milk
- 1/4 teaspoon black pepper
- salt to taste
Kids!
The kids can make this soup entirely on their own except for dealing with the hot stove and the transfer of hot liquid to and from the food processor. But let the kids own the project - that might even convince them to try the soup!
Notes...
This soup is a true puree, where the vegetables and pumpkin are cooked until soft and then reduced to a smooth, thick soup in a food processor. The result is not filtered, but simply finished with a bit of coconut milk. It's like a combination of pumpkin pie and Indian food! Don't be afraid to use pumpkin puree from a can, just be sure that it is unsweetened! The apple is important - not so much what kind, but the sweetness is key. You probably don't want a sour apple like a granny smith for this recipe. The coconut milk can also be from a can, but again, be sure that its not sweetened.