2018 Fall Recipe

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“We all eat, and it would be a sad waste of opportunity to eat badly.”

–Anna Thomas

  • Curried Pumpkin Soup

    Serves 10-12

    2 medium onions, finely chopped (2 cups)
    2 tablespoons unsalted butter
    2 large garlic cloves, minced
    1 1/2 tablespoons minced peeled fresh ginger
    2 teaspoons ground cumin
    1 teaspoon ground coriander
    1/8 teaspoon ground cardamom
    1 1/2 teaspoons salt
    3/4 teaspoon dried hot red pepper flakes
    2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
    4 cups water
    1 1/2 cups reduced-sodium vegetable (12 fl oz)
    1 (14-oz) can unsweetened coconut milk (not low-fat)
    1/4 cup olive oil
    8 fresh curry leaves

    In a 6-quart pot, sauté onions in butter over low heat.  Stir occasionally, until softened, about 3 to 5 minutes. Add garlic and ginger to onions and stir for about 1 minute. Season with cumin, coriander, and cardamom, stir for another minute. Add salt and red pepper flakes, pumpkin, water, vegetable stock and coconut milk. Bring to a simmer, uncovered, stirring occasionally, for 30 minutes.

    Purée soup in batches using a blender until creamy. Keep blended soup warm over low heat.

    To Serve:
    Heat oil in a skillet over high heat until hot (not smoking) then cook curry leaves for 5 seconds. Pour mixture over pumpkin soup and stir until well combined. Season soup with salt. Garnish with radish slice and chopped thyme.

    Link to recipe: Curried Pumpkin Soup