Curried Pumpkin Soup

1 batch pumpkin curry (see recipe here: http://maryannemohanraj.com/2020/11/01/pumpkin-curry/)

32 oz. stock (vegetable or chicken)
1 cinnamon stick
2 T lime juice

1/2 – 1 t. additional salt, to taste

Optional garnishes: coconut milk, marigold petals, Sri Lankan-style roasted pumpkin seeds (recipe here: http://maryannemohanraj.com/2020/11/01/roasted-pumpkin-seeds-sri-lankan-style/)

1. Make pumpkin curry in a large pot. (I recommend peeling the pumpkin if you plan to use it for soup.)

2. Add stock and cinnamon stick, bring to a boil, turn down and simmer for 20 minutes or so, stirring occasionally.

3. Remove cinnamon stick and purée until smooth. Optional, but makes it pretty and gives the soup a velvety texture — an immersion blender makes this job much easier than trying to transfer hot soup into a blender safely.

4. Stir in lime juice, taste, add salt if needed.

5. Serve hot, garnished with a swirl of thick coconut milk, edible marigold petals, and roasted pumpkin seeds.

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