Tuesday, October 11, 2011

31 Days of Pumpkin: Day 11

Yes They're All Ours:31 Days

Yesterday was turbulent, alternating between stormy, sunny and blustery, throughout the course of the day.  The weather seemed to call for a pot of soup;  so, I decided to try my friend, Heidi'sPumpkin Curry Soup.

This was a totally different combination of flavors for our palates, so I had to "sell" it a bit!  I thought this soup was flavorful and yummy -- but I'll be honest -- it wasn't a big hit with my family!  In fact, my own dear husband chose leftovers instead!!!  :(

Here is the recipe, for those of you who would like to give this a try!

Pumpkin Curry Soup


3 Tablespoons butter
1 cup finely chopped onion
1 clove garlic, chopped
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon coriander
1/4 teaspoon red pepper
3 cups chicken stock
1 15-oz. can pumpkin 
1 cup half and half
garnishes:  sour cream and chopped chives


Melt butter in a large saucepan.  Add onion and garlic and cook 3-5 minutes over medium-high heat.  

Stir in seasonings; cook for 1 minute.

Add stock; bring to a boil.  Reduce heat to low; cook, stirring occasionally for 15-20 minutes to develop flavors.

Stir in pumpkin and half-and-half, cook for 5 minutes or until heated through.

Puree in food processor or with hand blender.  (I minced my onion and garlic in the food processor in the beginning, so it was very fine, so I did not do this step.)

Garnish with sour cream and chives.  Serves 4-6.

For a delicious accompaniment, try these Pumpkin Biscuits!


2 cups all-purpose flour
3 Tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup cold butter, cut into small pieces
1/4 cup milk or buttermilk
1/2 cup canned pumpkin 


Preheat oven to 450 degrees.

Lightly spoon flour into dry measuring cups, and level with a knife.  Combine the flour with sugar, baking powder, cinnamon, baking soda, salt and nutmeg; cut in butter with a pastry blender, or until mixture resembles coarse meal.

Combine milk and pumpkin; add to flour mixture, stirring just until moist.  Turn the dough onto a slightly floured surface and knead lightly 5 times.  Roll the dough to a 1/2 inch thickness.  Cut into 12 biscuits with a biscuit cutter (or the rim of a drinking glass).

Place the biscuits on a baking sheet sprayed with cooking spray.  Bake for 11 minutes or until golden-brown.

There you go -- a savory supper using pumpkin!  

Note:  I like the convenience of canned pumpkin -- but feel free to use fresh pumpkin puree -- if that's your cup of tea!  ;)


Rebecca's Refining said...

I know what it is like to experiment with something new, and the family not like it!
I don't think I will try the soup, but the biscuits sound good.

Heidi said...

Those biscuits look good! Thanks for linking to my blog - I love to share it if it encourages & helps others.
Guess after things like pumpkin pancakes and syrup, plain old soup isn't too exciting for your family! ;)
It's actually one of Frank's favorites - and his mom and dad say it's their favorite soup - you have to like curry quite a bit to enjoy it.

busymomof10 said...

I guess that's the problem, Heidi -- alan told me he really doesn't like curry. :( I don't think it is a general family favorite flavor, which is too bad, because I have a couple curry recipes that I really enjoy -- chicken curry and pakistani kima. I will likely still have opportunities to make them when Alan is out of town! :)

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