Fiona's Pumpkin Curry Soup Recipe

Fiona’s Pumpkin Curry Soup

Fiona’s Favourite Fall Fare: Pumpkin Curry Soup

As a Canadian, my eating habits and favourite foods have always revolved around the changing of the seasons.  When living abroad, you have to constantly realign your expectations based on the calendar to what you can actually work with ingredient-wise in your new land.  When my friends are posting all the wonderful recipes they’re going to try with strawberries, for example, that sadly short season was finished for me 3 months ago.

Fall, however, follows a more familiar pattern.  Even though, for the most part, I’m still wearing my sandals in November, the mornings and evenings are cool enough to warrant a sweater.  With the chill in the air and clouds in the sky, my mind naturally reverts to its old habits of wanting to prepare warming comfort foods.  Thusly, my Pumpkin Curry Soup recipe was created and has evolved into a recipe that is a staple in our diet.

So, in the spirit of this festive Fall season, I would like to share it with you.  Enjoy!

Fiona’s Pumpkin Curry Soup Recipe

2 lbs (roughly 900 g) fresh pumpkin or butternut squash, cubed (can use canned pumpkin – not “pie-filling”)
50 g butter (not margarine)
150 g (large) onion, chopped
1 tsp turmeric
1 tsp curry
4 tbsp mango chutney
2 chicken (or veggie) bouillon cubes added into 2 cups hot water
1 cup hot water

In large pot, melt butter over med-high heat. Add onion and sauté until they just start to soften. Add pumpkin. Stir often so nothing burns. Cook for roughly 5 minutes until pumpkin starts to soften. Add turmeric and curry, mix well.

In 2 cups of hot water, add 2 chicken or veggie bouillon cubes and stir to mix well. Add to pumpkin mixture along with 1 more cup of hot water. Bring to boil then add mango chutney. Reduce heat and simmer with cover on until pumpkin and onion is very soft. Remove from heat and let it cool down a bit.

Pour into a blender and blend on low-medium setting until smooth. Return to pot to keep warm until ready to serve. If you prefer a creamier soup, add ¼ cup coffee cream and stir thoroughly. Salt and pepper to taste.

Apple Crouton Recipe
1 apple, cored, peeled and chopped
2 cups of baguette, chopped into bite-sized pieces (baguette can be fresh or a bit stale)
¾ cup raisins (dark or light)
25 g butter (not margarine)
1 clove garlic, minced
1 tsp curry

In frying pan, melt butter and add garlic. Fry garlic until just starts to soften (fragrant). Add apple, bread and raisins. Fry for a few minutes then add the curry, mixing well. Continue stirring so nothing burns. The garnish will be ready once the raisins have softened and expanded, the bread is toasty and the apple has a bit of colour (browning).  Just before serving the soup, spoon 2-3 tablespoons of the crouton mixture into the centre of the bowl, do not stir.

Comments

  1. Guess what, I was out shopping today and came across a pumpkin, quite a rare occasion in this part of the world. Overwehelmed with joy, (I had not seen one in a few years) I took it knowing I would find something delicious to make with it. I came home and saw your post… I think it was meant to be!! Evening are not chilly around here, but I am sure I will enjoy it regardless. All I have to do is crank the AC!!

    Thanks Fiona!!

    1. That’s awesome, Pascale. Fate has indeed smiled on us, ha ha! Even though, like you, I associate pumpkin with Fall, this soup is good anytime of the year and you can always adjust the “heat” by adding more or less curry and turning on the A/C!