Eco Eats: Curried Long Island Cheese Pumpkin Soup

Curried Long Island Cheese Pumpkin Soup

Recipe submitted by ecokaren

I love everything pumpkin. The soups, pies, carved faces, the seeds, and even mashed pumpkin. So when I needed a warm soothing soup in this dreary and raining weather like today, I searched my good friend at Copywriter’s Kitchen to find a good Pumpkin Soup recipe.

This soup is not your usual ordinary pumpkin soup. It has all the good-for-you spices like Tumeric, cumin, ginger, and curry that have been known to fight colds, cancer, prevent Alzheimer’s, and joint pains. Imagine getting all that while enjoying a hot bowl of soup?

Hope you enjoy this pumpkin soup recipe. Let me know how you liked the soup.

Curried Long Island Cheese Pumpkin Soup

1 small Long Island Cheese Pumpkin, peeled, seeded and roughly chopped—about 5-6 cups. If unavailable, use medium sized Butternut Squash.
2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
2 tablespoons freshly grated ginger root
2 teaspoons curry powder
1/4 teaspoon crushed red peppers
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon coriander
4 cups vegetable or chicken broth—I use Knorr’s Bouillon Cubes and hot water
2 teaspoons Demerara or brown sugar
1/2 cup heavy cream and milk—any proportion you like.

1. Peel, seed and chop pumpkin. Cut the pumpkin in half, scoop out the seeds and cut the pumpkin into manageable vertical slices. Cheese pumpkin rind is very tough. I cut it off by laying the slices sideways on a chopping board and cutting downward. Chop pumpkin into 2” pieces.

2. In heavy stockpot or Dutch Oven heat olive oil until hot, but not smoking.

3. Throw in onions, celery and garlic. Cook, stirring occasionally and adjusting flame to keep vegetables from browning, until they begin to soften, about 5 minutes.

4. Add curry powder, red pepper, turmeric and cumin. Lower flame and cook, stirring occasionally, to allow spices’ flavor to bloom fully—about 5 more minutes.

5. Add pumpkin, stir to coat with spices and cook 5 more minutes, stirring occasionally and adjusting flame to keep vegetables from browning.

6. Add hot broth, cover pot, and bring to boil, then immediately reduce to low simmer.

7. Simmer broth and vegetables for 30 minutes, until very soft.

8. Spoon broth and vegetables into a food processor. Purée until very smooth. Depending on the size of your food processor, you may need to process in 2 batches.

9. Pour puréed pumpkin back into pot. (At this point, pumpkin soup can be set aside, stored or frozen until ready to serve. When ready to serve, thaw or reheat pumpkin over low flame, stirring occasionally to keep purée from scorching.)

10. Stir in cream and milk in any proportion you like. Heat for 1-2 more minutes.

11. Ladle into tureen or bowls and serve. Serve with croutons.