Thanksgiving Dinner Recipes: Curried Pumpkin Soup

Thanksgiving Dinner Recipes: Curried Pumpkin Soup

yield: Makes 10 to 12 servings
active time: 20 min
total time: 50 min

Ingredients:
# 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 chicken broth (12 fl oz)
# 1 (14-oz) can unsweetened coconut milk (not low-fat)
# 1/4 cup olive oil
# 2 teaspoons brown mustard seeds
# 8 fresh curry leaves

Preparation :

Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.

Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.

source: www.epicurious.com

Happy Thanksgiving ...