It's been another erratic winter here in Ohio, with temperatures all over the place. When it hit 65F a couple of weeks ago, I was wondering if we would skip winter altogether this year. But global warming hasn't reached that level yet, so sure enough I spent this morning shoveling snow and dreaming about soup. If you've grown tired of the butternut soup craze as I have, this pumpkin soup is a welcome change. It's become of one my favorites, and I hope it will be yours too.
curried pumpkin soup
serves 8 - 10
- 3 T. butter
- 2 medium onions, sliced
- 2 leeks, trimmed, cleaned, and thinly sliced
- 1 large carrot, peeled and sliced
- 1 Granny Smith apple, peeled, cored and sliced
- 1 T. mild curry powder
- 1 cinnamon stick
- 1/2 t. cloves
- 3-1/2 cups (about 1 lb.) butternut squash, peeled, seeded and sliced
- 2 c. pumpkin puree, canned
- 1 sweet potato, peeled and sliced
- 4 cups chicken broth
- 2 cups water
- snipped chives for garnish
- 8 T. heavy cream (optional)
Melt the butter in a large saucepan. Add the onions, leeks, carrot, and apple and saute on medium low heat until the onions are translucent, about 15 minutes. Add the spices and the remaining vegetables. Pour in the chicken broth and water and bring to a gentle simmer until the vegetables are very soft, about 45 minutes.
Puree in a blender, Vitamix, or with an immersion blender until smooth. Season with salt and pepper and garnish each serving with the chives. Using a small spoon, swirl a little heavy cream over the top if desired.
Recipe adapted from Frank Stitt's Southern Table
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