Autumn in a Bowl
I need easy meals as we motor down the Intracoastal Waterway (ICW). We are heading south late in the season, so it’s been brisk to downright cold motoring each day.
Whether we’re on the boat or back in Steamboat, soup is an easy one pot meal to prepare. This Curried Pumpkin Soup is not only good-for-you, but sooo easy to pull together with foods from your pantry. It is also fabulous with any type of fresh winter squash so check out the recipe notes for more versions.
- 1 tablespoon canola oil
- 1/2 cup finely chopped onion
- 2 garlic cloves minced
- 1 teaspoon curry powder
- ½ teaspoon coriander powder
- ¼ teaspoon cayenne pepper
- 2 cups chicken broth or vegetable broth for a vegetarian version
- 1 13 ounce can lite coconut milk
- 1 15 ounce can pumpkin (not pumpkin pie filling)
- Salt and pepper to taste
- Cilantro for garnish
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In a large sauce pan, heat oil over medium heat.
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Add onion to the oil, stirring until the onion is tender.
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Add garlic, curry and coriander; continue to stir for 1 minute. This will bloom the flavor of the seasonings and cook the garlic.
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Add broth, coconut milk and pumpkin to the onion/spice mixture. Slowly bring the mixture to a simmer, stirring regularly.
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Simmer the soup for 15 minutes. Add salt and pepper to taste.
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Ladle the soup into bowls and garnish with cilantro.
This recipe also works with 2 cups of cubed winter squash (butternut, acorn, Hubbard) to replace the canned pumpkin. Add the squash instead of the pumpkin and simmer for 30 minutes. Remove from heat and use an immersion blender to blend the ingredients in the pot. You can also pour the soup in a blender, but be careful not to burn yourself as you transfer the hot ingredients. Blend the soup until smooth.
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