This is the pumpkin soup I threw together with my best friend K for the Samhain feast yesterday. (Samhain being a Wiccan Sabbath.) I’ve made it twice now, and both times it’s very much been a “to taste” recipe, so don’t be afraid to add more or less of the ingredients below until you like the way this soup tastes. Also, while I used real pumpkin (tis the season and all), you can use canned pumpkin. Hope you enjoy!
Samhain Curried Pumpkin Soup
Cook time: 45-60 minutes
Yields: 6-8 servings
1 small to medium sized pumpkin, or 2 to 3 cans of canned pumpkin (pureed)
3 tbsp butter or margarine
2 tsp flour
3 to 5 tsp curry powder
1.5 L chicken broth (1L if you want a thicker soup)
1 14 oz can coconut milk, or 1.5 to 2 cups half-and-half cream
3 tsp soy sauce
1 to 2 tsp ground nutmeg
Salt and Pepper to taste
*If using fresh pumpkin, cut into slices and bake at 425F for 20 to 30 minutes, until soft. Remove skin, cut into chunks, and throw into blender or food processor with a small amount of chicken broth (blends better).
Melt butter in soup pot over medium heat. Add flour and curry powder, and stir into paste. Add chicken broth and coconut milk, and bring to boil. Add pureed pumpkin, mix thoroughly. Simmer over medium-low heat for 10 minutes. Add soy sauce, nutmeg, salt and pepper. Serve warm with crusty buns.
Happy Samhain everyone!