Cooking From Memory ~ A Recipe Journal


Sugar Pie Pumpkin Soup with Sweet Curry and Coriander

Ingredients ~

  • 1 3 pound sugar pumpkin
  • 4 teaspoons extra-virgin olive oil
  • 1 Tablespoon brown sugar
  • 2 medium onions, diced
  • 1 large carrot, shredded
  • 4 Tablespoons butter
  • 2 Tablespoons extra-virgin olive oil
  • 2 cups chicken stock
  • 1 cup half and half
  • 3-4 Tablespoons white flour
  • 1 teaspoon sweet curry
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • ½ teaspoon red pepper flakes
  • Sour cream, optional

Method ~

Preheat the oven to 375 degrees. On a stable surface, cut the pumpkin in half lengthwise. Scoop out the seeds and discard or save to roast later. Transfer the pumpkin halves to a parchment-lined baking sheet. Drizzle olive oil evenly to cover the insides of the pumpkin halves; rub ½ Tablespoon brown sugar into each half. Roast the pumpkins, cut side down, until the pumpkin is easily pierced with a knife, about one hour. Let cool.

Meanwhile, in a large soup pot, melt the butter and the oil and add the diced onion and the shredded carrot. Season with kosher salt and fresh ground black pepper, and sauté on medium heat for about 10 minutes. Halfway through this process, add the spices and continue to cook until the onions and carrots are tender. Add the flour and stir until well blended, cooking on low heat for another few minutes to cook out the flour taste.

In another sauce pan, combine the chicken stock and the cream and slowly bring up the temperature over medium-low heat. Slowly add this mixture to the onions and carrots and stir well. The mixture will thicken as it combines. Heat until the soup begins to bubble; reduce heat and simmer until ready to serve.

You can adjust the texture of the soup by using a stick blender to smooth or adding more chicken stock or cream to thin. Your call. Serve with a dollop of sour cream if you wish.

5 Responses to 'Sugar Pie Pumpkin Soup with Sweet Curry and Coriander'

Subscribe to comments with RSS or TrackBack to 'Sugar Pie Pumpkin Soup with Sweet Curry and Coriander'.

  1. bryanmc said,

    Incredibly delicious! Thanks!

  2. Paul Gauche said,

    Hey Bryan and Jess, so glad you like this. I loved the picture your attached–did you take the photo? We had a great time together with you two on Thursday evening. Can’t wait to get together again! -pg

  3. Swensta said,

    dude.
    how do you keep doing it.
    what a champ.
    idea…you should have a link to your blog from here.
    people who know you would love to hear your thoughts beyond foodage.
    you’d butter curry up and get ‘er done.
    cheers to your day.
    swen

  4. bryanmc said,

    FYI, we’re making this for about the 15th time tonight. Perfect night for a little Gauche pumpkin soup!!! THE BEST!

    • Paul Gauche said,

      Hey brother! Hope it turned out! You still have the best food picture of this! Love to you and Jess!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: