Wednesday, October 3, 2012

Curried Cream of Pumpkin Soup

FYI: After this post, there will be no more pumpkins on the Homestead!  We are moving on to other things.  Drying! Canning! Tomatoes! Jalapenos! Figs! Cool weather crops! A weird present from Pa! 


Curried Cream of Pumpkin Soup with Tamari Roasted Pepitas and Chickpeas and Fresh Organic Cilantro

I had this for lunch again yesterday and it was delicious.  I love transforming my CSA haul into such useful fare!

Curried Cream of Pumpkin Soup
1 Sweet Onion, Chopped
3 Cloves of Garlic
1/4 Jalapeno (no ribs or seeds) chopped
3 tsp Maharajah Curry Powder (or whatever curry you like) I like Penzeys brand.
2 tsp Poultry Seasoning (Again, Penzeys for me)
1/2 to 1 tsp Freshly Dried Sage
 *I dried my own sage, we'll do home dried herbs tomorrow!
1/2 tsp Freshly Dried Thyme (sorry, tomorrow, guys!)
1 tsp Kosher Salt
1/8 to 1/4 tsp Nutmeg
2 Tbs. Tamarind Concentrate or Fresh Lime Juice
*Your Asian market should have it.
1 can Light Coconut Milk (you can use full fat if you want)
1 Quart Veggie Stock (homemade or store bought)
Optional (to add creaminess): 1/4 cup vegan sour cream or vegan cream cheese 

Garnish with: Fresh Chopped Cilantro & Tamari Roasted Chickpeas & Pepitas 


If you haven't yet roasted your pumpkin (shame, shame!) you can roast it while you are making the soup base.  Saute the onion, garlic & jalapeno in a large pot (I use an 8 quart stock pot) over medium heat in about 2 tablespoons of olive oil until translucent, about 5-7 minutes.  Add the spices (curry through nutmeg) and stir to coat the veggies and toast 2-3 minutes longer to toast the spices.  Add the tamarind concentrate (or lime juice), coconut milk and stock and let simmer while the pumpkin is roasting. Or, if you already have a roasted pumpkin or are using *gasp* canned pumpkin (I'd say about a can if you MUST) this is about 45 minutes, but I'm sure it only needs about 30 minutes of simmering, really.  Stir occasionally, until volume is reduced by about 1/3.  Once your pumpkin is done, add the pieces to the soup base and simmer for about 10 more minutes to allow the pumpkin to infuse with the soup.

Transfer to a blender (or your VitaMix if you've got one!) in about 3 batches (since it is very hot), put a towel over the lid in case hot liquid shoots out, and blend until smooth.

Serve garnished with chopped fresh cilantro (if you like cilantro, I LOVE it), and Roasted Pepitas and Chickpeas, por supuesto (of course!).

As Jacques Pepin always says, the garnish is an integral part of the soup, it is meant to be served with it, and isn't complete until garnish is added.  Good thing you already made your garnish!  You're done.


And now, let's get out into the garden, and see what else we need to do...


Vegan Fazool is Homesteading it! October 1st through October 31st, 2012.

12 comments:

  1. Please try to synch up your fig posts to my backyard harvest (if the critters leave me any). I usually just preserve them with ginger as a jam or whole, but I'm looking to branch out!

    xo
    kitee

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    1. My pleasure, Miss Kittee, M'am!

      My tree wasn't very productive this year, but my "scare snake" worked pretty well vs. birds and squirrels, at least for the first two weeks of fruit. You can see a picture of her in this post: http://veganfazool.blogspot.com/2012/09/surprises-snakes-and-shakes.html

      Does a Fig Galette sound good? It's coming up!

      XOXO!

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  2. Looks completely delicious. I've been trying to hold off on jumping into squash-based foods because I figure I'll be eating them all winter... but I really don't want to wait! Happy MoFo Dawn :)

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  3. Oh, HELL YEAH! It's Claryn! Thanks for visiting me! Yeah, I know, I eat a lot of canned pumpkin all winter, but I had to use up this fresh one asap while it was nice and fresh. And I think I remember how you feel about Halloween and wasted pumpkins, so I'm sure you feel me :-)

    BTW, those chocolate chips you posted recently look FINE. I'm gonna try them this winter, definitely!

    XOXO

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  4. I love allllll versions of pumpkin soup but especially ones with a bit of spice. The roasted seeds on top look fantastic!

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    1. Thanks! Yeah, the garnish is really the kicker!

      XOXO

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  5. I'm all over this soup! I'll have to pick up a fine pumpkin while at the farm picking apples tomorrow! Cheers!

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    1. Fo'Reals, Morgan! :-)) Let me know if you try it!

      XOXO!

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  6. YUM! I have a butternut squash sitting on the counter...and I think I can sub it for the pumpkin...it sounds delicious!

    ~Have a lovely day!

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    Replies
    1. You can definitely sub a B'nut for the P'kin!

      XOXO

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  7. Your soup looks amazing!!!! Thanks for sharing.

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    Replies
    1. You're welcome! Glad you like it!

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