How to Use Up That Fresh Pumpkin - Curry, Pumpkin and Peanut Butter Soup

From the Kitchens of Cheesecake Farms


OK, I'll admit I'm obsessing on soup....
But it's cold here in Virginia!

It wouldn't be so bad if Mother Nature had eased into the cold weather but it seems like only last week I had the air conditioner on and now I've got the fire place cranking out extra heat. 

Yesterday's blog explained how to roast your Halloween pumpkins...assuming you haven't carved them or covered them in paint and glitter.

Today, one last word on pumpkins (although if I can find my Pumpkin Lasagna recipe I might post it tomorrow) and probably one last soup recipe.... for a while anyway.
Bizarre - yes!
But yummy!!

Curry, pumpkin and peanut butter? 
Bizarre but it's a haunting blend to wow your gourmet pals.  
Good the day it's made but so much better the next.  
Definitely not for the kiddies. 

Makes about 4 (1 cup) servings - Vegan

1 tablespoon olive oil
1 medium garlic clove (finely minced)
1 small onion (chopped - about 1/2 cup)
2 teaspoons curry powder (or to taste)
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon dried ginger
2 tablespoons dark brown sugar
2 tablespoons natural peanut butter (no sugar added)
1 teaspoon prepared mustard (brown or yellow)
2 1/2 cups water
1 cup pumpkin (canned or fresh cooked & pureed)
1/2 cup orange juice
Salt to taste

Heat the oil in a medium sauce pan. Add the garlic and onion. Cook, uncovered, over low heat, stirring occasionally, until the onion is limp and translucent. Do not brown. 

While the onion is cooking, measure the spices, brown sugar, peanut butter and mustard into a bowl. Stir together.

When onion is cooked, stir in the spice mixture, mixing well. (A rubber scraper works well.) Cook one minute, stirring. 

Whisk in remain ingredients, a little at a time. Heat till steaming. Do not boil. Simmer 10 minutes to blend flavors. 

Take off the heat, cover, and let the soup infuse for 1 hour.  (Or make it early in the day - cool and refrigerate until serving time.)  Reheat for serving. 

For even better flavor) make soup, cool and refrigerate overnight. 
Reheat before serving the next day. 

In either case, taste before reheating and correct seasoning, if desired, with additional salt.



Soup's On Menu

Crusty bread
Salad of local fall greens and shredded carrot 
Crisp, Virginia red wine
Warmed, rustic apple pie with cheddar cheese and nutmeg
Orange spice tea


Popular Posts