Simplest Curried Pumpkin Soup

Golden Nugget Squash

I was in Trader Joe’s yesterday, and my eyes landed on these beauties. According to TJ’s, they are “Gold Nugget Squash,” but they’re similar what we called Hokkaido pumpkins in Germany, and I knew I just had to have some pumpkin soup for lunch. I’d been looking for some similar pumpkins here, but this was the first time I’d seen anything close.

I was psyched to find that the Gold Nugget cooked up just like a Hokkaido, which is loads better than a pie pumpkin when it comes to soup-making.

I wanted to recreate some soup, chef unknown, that I’d had at a school function, but I didn’t want to spend my day making soup, since it was just for me. Sadly, the family is not nearly as enthusiastic about pumpkin soup as I am.  All the recipes I could find were pretty involved, so I came up with my own.

I’m sure the “involved” recipes are, you know, fancier, but this method totally floated my boat. Super delicious and easy! Here’s my Amelia-Bedelia* recipe:

Simplest Curried Pumpkin Soup

1 thin-skinned, dark red pumpkin/ squash (My pumpkin was about the size of a grapefruit. Adjust spices up if your pumpkin is bigger, always tasting to see if it suits you).

water

1 tsp curry powder

1/2 tsp powdered ginger

a few sprinkles dried onion flakes

a few sprinkles garlic powder

small sprinkle red pepper flakes

salt to taste

One of these gold nuggets made about 3-4 bowls of soup (umm….yes, I ate it all in one sitting).

Preheat the oven (I used the toaster oven) to 375 degrees F. Prick the skin of the pumpkin a few times with a fork or knife tip. Roast whole until it’s nice and tender. I think mine took about 35 minutes or so. At this point, you could set it aside to cool and refrigerate until you’re ready to make the soup.

Slice the pumpkin in half and scoop out the seeds with a spoon. Now scoop the flesh out of the skin, and if you have a hand blender, place directly in your soup pot. I mashed mine a little with the potato masher. Add a cup or so of water, mash a little more, and then puree with the hand blender. Add more water if needed to make it the consistency you like.

Alternatively you could place the pumpkin flesh in your blender with water, then empty the puree into your soup pot.

Okay, you’ve got pumpkin puree. Now heat slowly and season with the spices to your taste. I used Penzey’s mild curry powder, which worked beautifully.

Serve and eat. I added a squeeze of lime and a dash of Sriracha sauce to mine. This is definitely going into my rotation for as long as I can get my hands on those little pumpkins!

*for friends unfamiliar with Amelia Bedelia, she’s a children’s book character. Ms. Bedelia is a little dim with housework, but her saving grace is her fabulous no-recipe cooking. She cooks with “a little of this, a little of that.”

It’s been Soup Central around here, with tomato soup, golden chick pea soup, and coming tomorrow, chili. For more of my less-meatarian cooking posts, look here. What have you been cooking lately?

Meanwhile I think our costumes are allllllmost finished. Just need to paint our little ninja’s cardboard weapon. Hope to post directions for his tunic soon. Happy Halloween!

Curried Pumpkin Soup

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