Posted by fourclankitchen on December 9, 2011
I came back from my weekly grocery shopping foray craving pumpkin soup, something rich and nutty and rib sticking. I found this recipe for pumpkin soup on Simply Recipes. As written, this is a rich soup, and it wants to be this way. So just don’t take out the butter and half and half. Just don’t eat too much of it, ok?
I made a few changes to the original recipe. These include substituting half and half for the heavy cream and adding some ground up toasted pecans as a thickener. I tried a garnish with chives and cilantro, but the flavors were discordant with the creamy mellowness of the soup. What was lovely instead was a generous garnish of toasted pecans and cracked black pepper. Because I loaded the soup up with cracked pepper, I omitted the red pepper called for in the original recipe.
4 tbs butter
1 large red onion, diced
3 large cloves garlic, minced (more if desired)
1 1/2 ” ginger, peeled and minced (don’t reduce this)
1/2 cut pecans toasted (about 1/4 cup ground, the rest coarsely chopped)
2 tsp curry powder
1/2 tsp ground coriander
1/3-1/2 cup brown sugar
2 cans pumpkin puree (not pie mix)
1 1/2 cups 2% milk
1/2 cup half and half
2 tbs. “Better than Bouillon” vegetable soup base (substitute 3-4 cup chicken stock if desired, add more if you want a thinner soup)
3-4 cup water (if using the soup base and not the chicken stock)
Fresh ground cracked pepper (1-2 tsp)
1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 6 minutes. Add the ground pecan, coriander and curry powder and stir for a minute.
2 Add pumpkin puree and the soup base and water (or chicken stock) and blend well. Bring to a boil.
3 Add brown sugar and mix. Slowly add milk while stirring to incorporate. Add the half and half . Adjust seasonings, salt and sugar to taste. If a little too spicy, add more milk or water.
4 Ladle into bowls and sprinkle the top of each with toasted pecans and a generous pinch (upto 1/2 tsp) of cracked pepper. The soup is wonderful with a nutty bread: we ate it with a cranberry walnut bread for lunch.