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.

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