Curried Pumpkin Soup
From: Tan
SOURCE: Celia Summers
INGREDIENTS FOR 12 SERVINGS:
1 medium pumpkin (c. 6 lbs.)
2 tablespoon butter, unsalted
1 stalk celery, peeled & chopped
1/2 medium carrot, peeled, trimmed & chopped
1 small Spanish onion, peeled & chopped
6 tablespoon flour
1/2 teaspoon grated ginger root
2 quart chicken stock
1 cup heavy cream
salt & pepper to taste
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
3 medium potatoes, peeled and diced
2 tablespoon parsley
red pepper to taste
INSTRUCTIONS:
Cut the pumpkin in half (can substitute 3/4 of a 2 lb. can cooked
pumpkin).
Scoop out the seeds and webbing, and place on a roasting pan cut
side up.
Fill the cavity with a few tablespoons of water and place in a
pre-heated 350 degree oven for 30-40 minutes, or until the flesh
is tender. Remove from the oven, allow to cool, then scoop out the
flesh and set aside. There should be approximately 5 cups of pumpkin.
Sweat the celery, carrot, onion, and potatoes in the butter over
medium heat for 10 minutes. Add the flour and stir to blend. Add
the pumpkin, ginger, and chicken stock. Season lightly with salt
and pepper, stir to blend thoroughly, and simmer for 15 minutes.
Add the cream and adjust seasoning with salt and pepper. Add
remaining seasonings. Bring almost to a boil and beat in the butter
and remove from heat.
If desired, puree the soup before adding the cream and seasonings.
You could also puree the pumpkin and leave the other vegetables as
for vegetable soup.