I love the fall… chilly air, scarves, and carving pumpkins.
Today I was at the Princess Café in Waterloo and had the most amazing Pumpkin Peach soup - it was so yummy!
Here is a recipe for one of my old favourites - perfect for a lazy Sunday or for a few fall lunches.
To make things really easy you can use pure pumpkin in a can for this recipe…
And don't be afraid to ramp it up by substituting the red for a green curry paste if you really like it spicy.
Spicy Pumpkin Soup
you will need:
2 tablespoons olive oil
240 g (1 cup) chopped onions
1 teaspoon minced garlic
1 tablespoon grated ginger
3 tablespoons all-purpose flour
2 tablespoons curry powder
1 L (4 cups) chicken or vegetable broth
425 g pumpkin puree (or 1 can pure pumpkin)
3.5 dl (1 1/2 cups) viking milk or cream
2 tablespoon soy sauce
1 tablespoon honey
salt and pepper to taste
Heat olive oil in a large soup pot over medium heat.
Add onions and garlic. Cook until onions begin to soften, about 3 minutes.
Stir in ginger root and cook for 30 more seconds.
Stir in curry and flour until smooth. Cook until mixture begins to bubble.
Gradually whisk in broth and cook until thickened. Stir in pumpkin and evaporated milk.
Season with soy sauce, honey, salt and pepper.
Bring to just a boil, and remove from heat.
Garnish with roasted pumpkin seeds and sour cream.
*makes 8 servings
Styling and Food: Tara Ballantyne
Photography: Birgit Fauske