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Spiced Pumpkin Soup

"When autumn comes to Chicago, I love going to Lucca's to enjoy a big bowl of pumpkin soup while sitting outside on the patio," writes Tom Cove of Chicago, Illinois. "Can you get this terrific recipe?"

Courses: Soup
Serves: 8 people

Recipe Ingredients

1 1/2 tablespoons 22mlButter
3/4 cup 82g / 2.9ozChopped carrot
3/4 cup 82g / 2.9ozChopped celery
3/4 cup 109g / 3.8ozChopped ripe banana
1/2   Onion - chopped
1   Garlic clove - minced
1   Bay leaf
1   Whole clove
5 cups 1185mlLow-salt chicken broth
2 cups 474mlCanned pure pumpkin
3/4 cup 177mlCanned unsweetened coconut milk - see * Note
1/4 cup 59mlSweetened condensed milk
1 teaspoon 5mlGround nutmeg
1/2 teaspoon 2.5mlGround cinnamon
1/2 teaspoon 2.5mlGround coriander
1/2 teaspoon 2.5mlCrumbled dried sage leaves
1/4 teaspoon 1.3mlGround allspice
1/4 teaspoon 1.3mlYellow curry powder
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 4g / 0.1ozChopped fresh cilantro

Recipe Instructions

* Note: Canned unsweetened coconut milk is sold at Indian, Southeast Asian, and Latin American markets and at many supermarkets.

Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and saute until vegetables are soft, about 10 minutes. Discard bay leaf.

Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)

Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, November 2002

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