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