MMM. I can hardly type because I keep picking up my bowl of soup {slurp} and eating another bite. I'm on my second snack size bowl of Curried Pumpkin Soup this near autumn morning. Finally something to inspire me to type again.
3.5 months ago we took a great class from a local organic farmer with many acres, Kevin Cooley. We learned so much and took home some seeds and plants to start our garden. One of the seed bags was filled with 'winter squash' yet no specific name. Somehow this winter squash was seeded in many areas of our garden, not just the 1-2 hills that we placed it in. (Addendum: Matt DID put our 1 year old compost on the garden (I wasn't aware). That's where the pumpkins came from! I talked to Mr. Cooley finally, and the winter squash he gave us was acorn squash.)
Then in another strange turn (we had many with this garden experience) one morning a fairy godmother had turned the green smooth spherical squash into an orange pumpkin! We were quite surprised when they kept showing up (pumpkins, not fairy godmothers). The kids picked them a month ago, and finally today I baked them. It's so easy once you cut it in half from top to bottom and get the seeds out (which we'll save for roasting). A hatchet would be easier, but my Cutco knife worked. Put them flesh down on a baking sheet into the oven at 350 for 1 hour 30 minutes. When it's cool enough (or right away with hot pads if you're impatient like me), use a spoon to scoop the flesh out. It falls right off the skin and is the most beautiful rich color!
Here's the soup recipe that I got from a lady at the Men of St. Tom's Lenten soup supper.
Curried Pumpkin Soup
1/2 lb. fresh mushrooms, sliced (I only had half this amount and preferred the outcome.)
1/2 cup chopped onion
2 T butter or margarine
2-3 T all purpose flour
1/2 to 1 t curry powder (original author uses 1/2 t. sweet, 1/2 t. hot-I used full amount of regular curry)
3 cups vegetable broth
1 can (15 oz) solid pack pumpkin (I used 2 packed cups.)
1 can (12 oz) evaporated milk
1 T honey (I was out so used agave nectar.)
1/2 t salt
1/4 t. pepper
1/4 t ground nutmeg
fresh or frozen chives (optional) (I didn't use.)
In a large saucepan, saute the mushrooms and onions in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.
Serves 7
You could be all restaurant like and puree this. I found some pumpkin globs, but stirring and mashing with the spatula fixed that. To be safe, I used a hand mixer and sprayed it all over, but I don't mind the original consistency. I'm on my 3rd bowl now. Next time I'm trying it dairy and gluten free to see how that goes.
I really like to add raw pistachios to squash soups, however I only had raw cashews today, and they crunched just as well.
