Fall has always been my favourite season, but here in the United States fall is especially beautiful. The days are still warm and sunny and the trees present themselves in vibrant red and yellow.
Children get excited about Helloween and families slowly start planning their trips to see their loved ones and friends on Thanksgiving.
Of course, the fall is also a high season for pumpkins so I couldn’t resist and recently bought 2 beautiful Hokkaido pumpkins, in the US also known as Red Kuri pumpkins. I also found a rare treasure: pumpkin seed oil – in this case – imported from Austria. Yesterday one of the pumpkins turned into a warming pumpkin soup with curry, topped with a drizzle of that wonderful pumpkin seed oil. The other pumpkin will soon turn into something equally delicious 🙂
Pumpkin Soup with Curry
- 600 g / 21 oz of Hokkaido pumpkin (one small pumpkin)
- 750 ml / 25 us fl oz chicken stock
- 150 ml / 5 us fl oz heavy cream
- 1 tbsp mild curry powder
- 1 clove of garlic
- 1 slice of ginger
- 1 small cinnamon stick
- 40 g / 1 oz cold butter
For the garnish
- a handful of pumpkin seeds
- pumpkin seed oil
- Wash the pumpkin, halve it, remove the seeds with a spoon and cut the pumpkin into small cubes. You don’t need to peel the pumpkin.
- Put the pumpkin in a pot, pour in the broth and cook about 20 min just below the boiling point. Add the heavy cream and curry powder and blend with a stick blender.
- Put the garlic, ginger and cinnamon into the soup and leave to infuse for a few minutes then remove. Stir in the butter and season the soup with salt and (if needed) more curry powder.
- Chop the pumpkin seeds coarsely and roast them in a pan without oil.
- Pour soup into soup bowls, sprinkle with roasted pumpkin seeds and drizzle with pumpkin oil.