Tuesday, October 11, 2011

"Mama, more please?" pumpkin soup

This recipe should be called "Mama, more please?" because that's exactly what my 2-year-old said as he finally looked up from his bowl. Seriously, I started to wonder whether he'd ever come up for air. Once he took a single spoonful of the soup he was gone to the world. Hardly stopping to look up the spoon kept dipping into the bowl time after time, until he couldn't get it to scoop up much. Then he picked up the bowl and drank the rest. "Mama, more please?" he asked, finally giving me eye contact.
I myself couldn't help but smile after after bite myself. It was that good. My husband got home late, and once he tried the soup he was gone too. I don't know how many bowls of the stuff he ate, but it was quite a few. Highly recommend this rather unusual pumpkin soup. The original recipe calls for vegetable broth, but chicken broth adds nice dimension. 

Curried Pumpkin Soup adapted from

In a pan melt 2 tbls butter, and add 3 tbls wheat flour (will give a nice nutty taste, but all-purpose will work) and whisk until smooth. Add 2 tbls + 1/4 tsp red curry powder (or smooth 2 tbls if you don't like a kick) and whisk until smooth and bubbling.
Gradually whisk in 4 cups of chicken stock. Continue cooking, stirring, until it begins to thicken. Then open up and add 1 30oz can of pumpkin puree (not pie filling) and 1 1/2 cups of cream/half&half/coconut milk (just use whole milk if you must). Season with 2 tbls of soy sauce and 1 tbls. of sugar. Taste, and add any salt and pepper you think necessary.
Serve with a nice thick slice of bread to dip.
A bit of yogurt on the side adds a pleasant cooling touch.
Milk to drink tastes wonderful with this. 

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