It seems as though I’m having a bit of a moment with pumpkin these days…Fortunately, this post moves away from “pumpkin spice” and features a different spice.
If you want to make this soup really easy, use canned pumpkin, or you can go the extra mile and make your own pureed pumpkin. Just pick out a pumpkin, cut it into large chunks, drizzle with olive oil, season with salt & pepper, and roast for about 30 minutes at 400F. Once roasted, spoon the pumpkin flesh off of the skin, and puree with a blender, then get to the recipe!
Curry Pumpkin Soup
- 1/2 large onion diced
- 2 cloves garlic minced
- 41/2 cups chicken broth
- 4 cups puréed pumpkin or other squash
- 1 1/2 tbsp curry powder
- 1/2 tsp sriracha optional
- Salt & pepper
- In a large pot, add about a tablespoon of olive oil, turning to medium heat, once pan is hot, add diced onion, cook until translucent (about 5 minutes), add minced garlic, cooking for about a minute longer.
- Add chicken broth, increasing heat to medium-high, bring to a boil.
- If you want your soup to have the smoothest consistency, pass the pumpkin puree through a chinois. If you don't have a chinois, use the back of a large spoon, and pass the puree through a mesh strainer by adding the puree into the strainer, then spreading the puree around the strainer with your spoon until it has all passed through.
- Add puréed pumpkin, curry powder and sriracha to pot.
- Stir and simmer until reduced to your desired consistency.
- Add salt & pepper to taste.
- Once reduced, puree soup with immersion blender, or let cool until warm, and puree in small batches in a blender.
- Garnish with a dollop of plain yogurt, or sour cream, and fresh cilantro.
I was messing around with my lighting a bit more in these photos, doing some more tests with my new LED light, playing with the shadows, and blocking light, to create a bit of a darker shot. What do you guys think of the style?