When did pumpkins stop becoming food in our culture and became strictly decoration? what a waste! When I was growing up we always carved several pumpkins, baked the seeds and threw out the rest. Then we would buy canned pumpkin to make pies with.
Tonight I made a great pumpkin soup with only the discarded parts (carved out mouth, nose, eyes) from our jack-o-lantern. I cut the tough skin off of the discarded pieces and pureed them in the food processor with a little water.
Not only does pumpkin taste good it is also really good for you!
This is the fourth year in a row I have made this recipe. Each year it evolves a bit, and has become distinctly Asian in flavor. Once it was done I had to heavily persuade my 3 your old and my wife to try it. once they did they both finished their bowl and asked for more!
Curried Pumpkin Soup
Preparation time: 15 min, cooking time: 30 min
Makes: serves 4-6
1small onion- chopped
2 cloves garlic- minced
2 Tbsp butter
1Tbsp fresh ginger -chopped
2 tsp curry powder
1/4 tsp celery seed
2 tsp pepper (I prefer white pepper for this recipe, but black will work)
@ tsp salt
1 bay leaf
2 cups pureed pumpkin (or 1 can of pumpkin)
1/2 tsp nutmeg
1 tsp sugar
4 cups Chicken broth (or vegetable broth)
1 1/2 cups milk
1 Tbsp cornstarch (or arrowroot or tapioca powder)
chopped chives, or green onion (as garnish) optional
• Heat a large pot to medium, add the butter. add the onion, garlic,
ginger saute until the onion is translucent
•Mix in the curry, nutmeg, celery seed, salt, pepper and the bay leaf
•Stir in the pumpkin, sugar Stir in the broth and bring to a boil
•Reduce heat and simmer uncovered for about 15 minutes
•lower the heat to simmer and remove the bay leaf
•Stir in 1 cup of the milk continue cook over low heat for
a few minutes.
•In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.
•Stir until thickened and bubbly, cook a couple more minutes.
Serve in a bowl and sprinkle with chives, delicious!