Pumpkin Soup made with
Acorn Squash and Curry!
Not having gown up with pumpkin soup or pumpkin pie or pumpkin bread, I have never developed a liking for “traditional” pumpkin foods.
You see, when I was seven years old we lived for a short while with my grandparents in Croatia. My grandfather was a butcher and had a business to raise pigs then selling the meat to restaurants in the surrounding cities. I remember walking with the maids to the pig sty where they fed the pigs cooked pumpkin and potato slop. I distinctly remember the smell wafting from those buckets – it had a similar aroma to pumpkin pie, without the enhancement of spices. I never have learned to disassociate that particular aroma from my childhood experience.
However, as an adult I have developed a curiosity about International foods and have enjoyed flavors that are exciting, such as Indian cuisine. In my library of cookbooks I have many nationalities represented from which I have cooked many times, in particular, the Indian meals are very pleasing.
Curried Acorn Squash Soup
1 Acorn Squash or any other pumpkin that you might like
3 Tbsp butter
1 Tbsp of oil
1 onion sliced
2 cloves of garlic crushed
1 tsp grated fresh ginger
3 to 4 slices of orange peel
2 fresh or dried bay leaves
1 Tbsp Curry powder – more or less as you like
4 cups of chicken broth
1 Tbsp fresh lemon juice
1 heaping tsp of a commercial chicken base
(I use McCormick’s Chicken Base)
(1 heaping tsp of chicken base + 1/4 cup warm water)
1 to 2 cups heavy cream ….
about 2 drops of Coconut Flavoring
1 Tbsp of cornstarch – if needed (1 Tbsp cornstarch + 3 Tbsp water)
1 Tbsp sugar or more
white pepper to taste
Cut whatever pumpkin you use into halves, wrap them in aluminum foil and bake them at 400 F for about 1 hour. When cool enough scrape the baked flesh out of the rind and place it into a separate bowl.
Use a medium size soup pot, add the butter and oil, then add the garlic, the sliced onion, orange slices, bay leaves, fresh ginger and heat on medium. Sautee all the above ingredients to be slightly caramelized.
At the end add the curry powder, cook for another few seconds to bring out the oils from all the spices and be overwhelmed with all the aromas that come out of your soup pot.
Now add the baked squash and add the chicken broth and bring it to a boil. Lower the heat and simmer it for about 20 to 30 minutes giving it a stir a few times.
Remove the orange peel and the bay leaf with a slotted spoon. Insert an electric hand blender bring it to a smooth consistency.
Add the diluted chicken base, the 1 Tbsp of sugar, as well as the liquid cornstarch and cook the soup until it thickens.
Adding the cream will give the soup not only a lovely color but a mellow flavor. At this point the soup needs to be salted to the flavor you like and at the same time add a little at a time of the lemon juice. Adding the Coconut Flavoring will give the soup that special touch
Once you have cooked this soup I am quite sure you will not stop with just one spoon full….
Copyright: Maria Reisz Springer……..
Maja’s Kitchen LLC….
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