Linda's Pumpkin Soup
photography Cynthia Spivey
Yesterday I went over to my friend, Cynthia Spivey's, to make marmalade. Of course I got hungry halfway through the wonderful cooking process and Cynthia had just made some of her sister's fabulous recipe Pumpkin Soup It hit the spot and was so delicious with onions and garlic cooked in butter with the slightest hint of curry added to the pumpkin. It tasted so rich and wonderful that you would guess it would be complicated recipe. Instead it is super quick and easy to make and has become a stable for all the people who make it. I had it yesterday with goat cheese which was an ideal addition. Cynthia said it is a great recipe for a first course at a dinner party. It can be made in advance. You can tray pass it in little cups for sips or serve it as a first course. It would be a wonderful start to an elegant Thanksgiving, but it also was perfect for a spur of the moment casual fall lunch. Click here for the story behind the recipe.
Because Cynthia and I both cook with our mutual friend, Hollye, our brains couldn't help but jump to what we would substitute so that the recipe could be made vegan for her: Grapeseed Oil can replace the butter, vegetable broth can replace the chicken broth, and coconut milk can replace the half-and-half. Super simple substitutions and you suddenly have Vegan Pumpkin Soup!
In fact, as I write this I just realized that Hollye is the reason that Cynthia and I are friends! Cynthia and I met at Hollye's Bake-Off and became fast food friends because we both loved each others desserts. Cynthia tells the story here. (both are recipes are linked in Cynthia's story) Then here is my link to the pictures from that day.
Food always brings me together with the most wonderful people!!
Linda's Pumpkin Soup
1/4 cup butter
1 cup yellow onion, chopped
1 garlic clove, crushed
1 teaspoon curry powder, (add more if you like or omit this if you don't like curry)
1/2 teaspoon salt
1/8 teaspoon ground coriander, optional
1/8 teaspoon crushed red pepper
3 cups chicken broth
1 3/4 cups pumpkin (14 ounce can)
1 cup half-and-half
garnish with goat cheese or creme fraiche and chives
In a large saucepan, melt the the butter and sauté the onion over medium low heat for 3 minutes. Add the crushed garlic and sauté a few minutes more being careful not to burn the garlic.
Add curry, salt, coriander (optional) and red pepper flakes. Cook for 1 minute
Add chicken broth and simmer gently uncovered for 10 minutes.
Stir in the pumpkin, add the half-and-half and cook for 5 minutes.
Use and immersion blender (stick blender) or pour in a regular blender and puree until smooth.
Heat through again after blending.