Good morning :)
It is cold in Chicago already and half of the city seems to have the "ick" virus - the one where you don't have much of an explanation other than that you feel "ick" -- or "ugh," depending on your pronunciation.
So, in short, Chicago=Cold+Sick. But not me. Not with this soup :)
The colder it gets outside, the more heat this girl wants in her soup. Gotta get warm from the inside too, you know?
This soup reminds me of a butternut squash soup I was once obsessed with. I used to add cayenne pepper to that one to get the kick I like -- definitely not going to need to add any to this baby! The onion and curry really pop and the thickness of the soup makes it feel like a heavy cream based luxury - without actually being cream based (cream based = bad for you).
Cook time: 45 min
Total time: 60 min
Yield: 4-6 Servings
- 1/2 Pumpkin
- 2 tbsp Butter
- 1 1/2 Yellow Onions
- 3 cloves Garlic
- 1/2 tablespoon Cayenne Pepper
- 1 tablespoon Curry Powder
- 1/2 tablespoon Cumin
- 2 cups Skim Milk
- 2 cups Chicken Broth
- 5 cups Cubed Cooked Pumpkin
- Rinse pumpkin
- Using a serrated knife, cut the pumpkin in half
- Using an ice cream scooper, scoop out strings and seeds
- Cut pumpkin into 6-10 pieces, small enough to fit numerous pieces into a steaming basket.
- Place in steamer on stovetop. Add water and steam for 15-25 minutes, checking regularly to replace water. Pumpkin is cooked when a toothpick easily pierces its skin.
- Let cool, then peel or cut skin off and discard.
- Cube 5 cups worth of pumpkin "meat." Size is not particularly important, as it will all be blended in the end.
- In a large pot, add butter, onions, and garlic and stir for 5 minutes.
- Add Chicken Broth, Pumpkin, Curry, Cayenne, and Cumin and cook for 15 minutes.
- One blender-full at a time, transfer soup to blender and blend, then transfer to a new pot of similar size.
- In new pot, add milk and additional Curry to taste.
- Serve. (Optional: Garnish with sour cream, cayenne pepper, and/or basil leaves).