Thanksgiving Pumpkin Soup
This recipe is based on one from Simply Recipes. I hope you’ll find it to be as soothing and warming as I do – it’s just what we all need right now, don’t you think?
- 1 Tablespoon canola oil or butter
- 1 large onion, roughly chopped
- 2 cloves garlic, minced
- 2 teaspoons minced, peeled fresh ginger
- 1 1/2 teaspoons curry powder
- 1 teaspoon salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- ¼ teaspoon cinnamon
- 4 cups chicken or vegetable broth
- 2 bay leaves (optional – or in my opinion, totally ridiculous)
- 2 (15 oz) cans pumpkin (not pumpkin pie filling!)
- 1 cup coconut milk
- 1/8 teaspoon black pepper
Ingredients for topping (optional)
- Toasted pumpkin seeds
- Chopped parsley
- Melt the butter in a large (5 to 6 quart), thick-bottomed pot over medium heat. Add the onions, and sauté until softened, about 5 to 6 minutes.
- Add the minced garlic and ginger; cook another minute.
- Add the curry powder, salt, cumin, coriander, and cinnamon. Stir, and cook for another 2 minutes.
- Add the broth and the bay leaves. Add the pumpkin and the coconut milk. Stir to combine. If the soup is too thick for your taste, add more broth, water, or coconut milk to thin it.
- Increase the heat to high. Bring to a boil, and then reduce the heat to low; cover and simmer for 10 to 15 minutes.
- Remove the bay leaves. Use an immersion blender or a regular blender to purée the soup (see note).
- Serve topped with pumpkin seeds &/or chopped parsley, if you like.
Note: An immersion blender is simpler, but a regular blender makes a creamier, frothier soup. Be careful about hot soup in a blender, though – leave the top open a bit to prevent spatters.