I was searching this blog for my Curry Pumpkin Soup recipe the other day, and I couldn’t believe I haven’t blogged about it yet. This is the soup of all soups that convinced me, that perhaps, yes, I can cook!
Ten years ago I journeyed to New Zealand with my best friend from high school to be a third wheel while she and her Mom visited family. Actually the trip Down Under was so delightful, and her Mom was very thoughtful in showing me all the highlights on the North Island. One of those discoveries was this Curry Pumpkin Soup at her cousin’s house in Auckland.
One thing to note, what Kiwi’s consider pumpkins would be what North American’s call squash. The pumpkins that they used looked like Blue Hubbards, and that is what I prefer to use when I can find them in the fall. However Acorn squash, or even our traditional orange pumpkins work fine with this recipe.
What I love about creamed soups is that you don’t have to chop onions or garlic really fine. You can just quickly cut them in chunks for sauteing. I also like to buy a few Blue Hubbards in the fall, bake them in the oven, gut them, and them stick them in the freezer so I can make this soup all year long.
Crusty Ciabatta bread and Curry Pumpkin Soup is really one of my favorite meals, and New Zealand is one of my favorite countries. On a side note; the pace of life reminded me of what America was probably like back in the 50s. Ideal and relaxing. No mega stores. However they did have deli selections at Starbucks (which wasn’t happening in Texas back in 2002), and they already had McCafe’s at McDonalds. Didn’t we just get those just a couple of years ago?
Back to the soup. You can cut the fat and calorie count by sauteing the onion and garlic in water and using milk vs. cream.
Curry Pumpkin Soup
- 1 large Onion
- 3-4 cloves Garlic
- 1.5 – 2 tspn Curry Powder
- 5 cups Water
- 8 tspns Vegetable Stock
- 1/2 Pumpkin (Squash)
- 300 ml Full Cream
Saute onion and garlic in melted butter with curry powder. Add water and vegetable stock, pumpkin (peeled & cubed). I bake the pumpkin until soft in the oven. Place pumpkin and liquid in blender and whiz to mushy liquid. Add cream and parsley.
Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.
What would you suggest if you cannot get any decent acorn squash? Would frozen squash work, or dare I say canned (yikes) pumpkin?? lol
Honestly I haven’t tried canned pumpkin, though a lot of pumpkin soup recipes to call for it. I use frozen squash all the time, and it works just fine.