Someone made a comment on the pumpkin slices post that they wanted to see some savory pumpkin dishes that weren’t soup. I posted the oreccheitte the other day in hopes to answer that request, but unfortunately could not come up with anything more creative beyond that, and am now posting a pumpkin soup.

But really, those cans of puree just beg to be baked into a soup. How could I ignore that? When something is practically a soup already, and all it needs is a pinch of this and a swig of that, I say let the soup be made! It will save me at least 500 sit-ups, which is what I would be doing if I were to make the can of puree into the other obvious choice: pumpkin pie.

Oooh, that would be good. If you want a pumpkin pie recipe, click here.

If that is too boring for you, then click here for pumpkin crème brûlée.

Or better yet, come back in a few days for when I post the pumpkin torte with brown sugar whipped cream cheese icing.

pumpkin curry soup

1 small onion, minced
1 tablespoon olive oil
1 clove garlic, finely minced
1 teaspoon curry powder
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon cumin
1 large can (28 ounces or 800g) pumpkin puree
4 cups (1 litre) low sodium chicken broth or vegetable broth
1 14 ounce can (200g) coconut milk
1 cup (250mL) apple cider
cilantro

1. In a large stockpot set over medium heat, saute onions in oil until tender, about 10-15 minutes. Stir in garlic and spices and cook for a minute more.

2. Stir in the remaining ingredients, bring to a boil, reduce heat to low and simmer for 20 minutes. Serve with cilantro and a dollop of plain yogurt.

6 Responses to “pumpkin curry soup”

1. Becki says:

   16 October 2009 at 12:13 pm

   Hi Jamie! I hope you are doing well, this soup looks divine and I am making it this weekend, thanks for being so talented so us not-so-talented people can still eat good food!
2. Suzie says:

   20 October 2009 at 12:05 pm

   Where I come from, you can’t get canned pumpkin. It is all fresh and we only use it in savoury dishes: a few favourites are roasted with roast beef or lamb, in ravioli, in risotto, in a warm roast vegetable salad etc etc. Yum. We are all baffled down here by the use of pumpkin in desserts!
3. Jaime says:

   20 October 2009 at 12:21 pm

   I know, isn’t that funny! We Yankees add sugar to just about everything, don’t we? My two friends from Australia and New Zealand were on a plane together to come to America. When the were given French Toast with a container of jam and another of maple syrup, they looked at each other–baffled–because they couldn’t figure out what they were for!
4. Kris Doman says:

   23 October 2009 at 12:25 am

   I can’t wait to try this one. Thanks for the pasta recipe, also. I’m still working on the zucchini and apple recipes, so no time for pumpkin yet! Here’s a challenge for you: One of my kids’ favorite books is “John Pig’s Halloween” by Jan L. Waldron. There is a line in it that says, “Persimmon Plum pie and spiced apple juice.” I just recently found persimmons at the grocery store on sale, and thought I should attempt it in honor of John Pig, but I have no idea what I’m doing! Would you consider giving it a go?
5. Jaime says:

   23 October 2009 at 5:56 am

   @Kris That sounds like fun! I am actually trying to look for books that can go with recipes like that. I keep playing around with one to go with “Each Peach Pear Plum,” one of my favorite children’s books.

   I just looked up persimmons and have never bought or used them, let alone be able to tell you where to buy them. But that sounds like fun.
6. Jen T says:

   25 October 2009 at 5:13 pm

   Jaime, you are so good. We add sugar to just about everything at our house This looks so yummy and perfect for our rainy, cool fall days we are having here! Thanks!