Curried Pumpkin Soup

Well it started with this, or at least a half share given to me by a friend as we both wanted to try and make pumpkin soup after enjoying it on a recent holiday. Having looked through a few of my own cookery books I decided to use the internet to find the perfect recipe and as you can imagine I was spoilt for choice. I finally opted for a curried version because the only ingredient I needed to buy was peppers
(could not post link but you will find recipes at www.mom-mom.com/pumpkin_soup_recipes.htm).

This is what you need for:

Curried Pumpkin Soup

2 cloves garlic, peeled
1 med onion, peeled and quartered
1 lg. jalapeno pepper, seeded and -coarsely chopped
2 Stalks celery, cut into -2-inch lengths
3 lg. Carrots, peeled and sliced -1/4 inch thick
2 tbsp. Olive oil
1 3/4 lb. pumpkin, peeled, -seeded, and cut -into 1-inch dice
3 c Low-salt chicken stock
1 Bay leaf
2 tsp. curry powder
1 tsp. Turmeric
pinch of cayenne pepper
1 1/2 tsp. salt
freshly ground pepper
1/4 c shelled raw pumpkin seeds
2 tbsp. chopped flat-leaf parsley
1 tbsp. sour cream (optional)

Place garlic in a food processor and pulse until finely chopped. Add onion and pulse until finely chopped. Set aside. Place jalapeno in food processor and pulse until finely chopped. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped.

Heat 1 tbsp. of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and sauté, stirring occasionally, until onion is translucent, about 6 minutes. Add jalapeno, celery, and carrots and sauté for 5 minutes. Add the pumpkin, chicken stock, bay leaf, curry, turmeric, cayenne, 1 tsp. of the salt, and pepper to taste, and bring to a boil. Reduce heat and cook until the vegetables are tender, about 8 minutes.

Meanwhile, in a small sauté pan, heat remaining tbsp. of olive oil over medium-high heat. Add pumpkin seeds and remaining 1/2 t salt and cook for about 30 seconds, shaking pan constantly to prevent burning, until all the seeds have popped. Remove from heat and add parsley.

Place 2 cups of the cooked vegetables and about 1/2 cups of the liquid in the bowl of a food processor and puree until smooth. Stir puree back into the soup. Adjust seasonings, and stir in the sour cream, if desired. Garnish with roasted pumpkin seeds.

As this was the first time of making I did follow the recipe exactly as detailed. This made the preparation quite a lengthy process and created a lot of dirty dishes. If I make it again I think I would cut some corners and sauté everything together. I over roasted the pumpkin seeds but that was not a major problem.

The end result is a thick spicy soup that is very welcome on a cold day.

Mike (hubby) tried a bowlful when he got in from work and yes he said he enjoyed it. Would he dare to say differently!!!! and I wonder if Tina has got around to making her soup yet. I shall have to ring her and find out.