This one is posted by request.
1 container of chicken or veggie broth or 12 to 14 ounces home made
1 can pumpkin purée
1 can coconut milk
1 medium onion, roughly chopped
3 cloves of garlic, crushed
1 to 2 teaspoons of your favorite curry mix
(I make my own and that is a different/future post)
6 to 12 curry leaves (optional)*
Olive oil to cover bottom of pot
Salt to taste
Heat the curry powder in the bottom of a heavy stockpot. I do this after I grind the spices. It helps to release the oils and creates more depth of flavor. A lot of chefs recommend doing this step before the spices are ground but having tried both ways, I can’t tell any difference in the taste and I’d just as soon not deal with grinding hot spices.
Add enough olive oil to cover the spices then add the onions. Cook over medium heat minute or two until they are translucent. Then add the garlic and cook another minute.
Be careful not to let the spices start to burn.
Add the pumpkin purée and mix well before adding the stock. Stir well to combine. If it looks, too thick, add a little water. Remember that you will be adding the coconut milk at the end. Simmer for 20 to 30 minutes.
Open the coconut milk. You may want to skim off all or part of the cream on top if you are not using lite coconut milk. Add the coconut milk to the soup and mix well. Add a little salt.
At this point, you can use the stick blender to smooth the onions or leave them as they are.
I usually serve this with large croutons. I know people who have added chicken to it and served it over rice for a complete meal.
* Dried or frozen curry leaves are available at international or Asian markets. I found a plant at a small Indian market in Austin a few years ago so I use fresh ones.