Since I live in a relatively small condo with very limited closet space, it’s a constant battle to keep clutter at bay. Although I try to weed through things fairly often, my enthusiasm for purging quickly is quickly overpowered by my sentimentality and I usually end up with only a small bag or two in the donation pile.
But after having a stuffed-to-the-gills pantry and a leaning tower of paper boxes in my bedroom closet for far too many months, it’s time to get serious. Nothing is safe, including that old folder with recipe print-outs that, since I’ve discovered Pinterest, has sat largely untouched.
I spotted this circa 2007 recipe for curry pumpkin soup and couldn’t even remember whether I’d ever tried it. Since I had all of the ingredients in the pantry I thought I’d give it a shot. If it was good, I’d post it. If not, into the recycling bin it would go.
Well, since you’re reading this post about it, I guess there’s not much of an element of surprise when I tell you that it was good. So good that I’ve been lamenting the fact that the past several years of my life have been vegan curried pumpkin cream soup-less.
And the silver lining on this silver cloud? It’s also helping me work my way through the my excess supply of curry powder. Win-win.
Vegan Curried Pumpkin Cream Soup
Yield: 4-6 servings
* 1/4 cup coconut oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 2 teaspoons curry powder
* 1/2 teaspoon ground coriander
* 1/4 teaspoon crushed red pepper flakes, plus extra for garnish
* 1/2 teaspoon salt
* 2 cups vegetable broth (or use chicken stock if soup doesn’t need to be vegan)
* 15-ounce can pure pumpkin puree
* ~13.5-ounce can full fat coconut milk
* coconut cream (see note below) or, if soup doesn’t need to be vegan, creme fraiche or sour cream
* chopped fresh cilantro leaves
* ground black pepper
Heat the coconut oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until softened. Add the curry powder, coriander, red pepper flakes and salt and stir to coat the garlic and onions. Cook, stirring, for about a minute or until the spices are very fragrant.
Add the broth and pumpkin puree and stir to mix. Cover, reduce heat and simmer for 15 minutes. Remove from heat and use an immersion blender until the mixture is smooth. Add the coconut milk, stir and return to heat. Heat for another five minutes, until heated through.
Ladle into individual bowls, top with coconut cream, creme fraiche or sour cream, some cilantro, a sprinkle of black pepper and a small shake of crushed red pepper flakes, if desired.
Note: place a unshaken can of coconut milk in the refrigerator overnight. When ready to serve, carefully open the can and scoop off the thick cream that rests on top.