Many years ago, when I was a young working mother, I was invited to a ladies' luncheon -- a rare treat in my over-scheduled life. My hostess, also a crazed working mom, was smart enough to eschew the usual frou-frou luncheon fare like tea sandwiches and petits fours, instead opting for an easy, do-it-yourself soup, a dump-everything-in-the-pot mixture that goes into the oven and emerges ready to eat. That day, it transformed into a sophisticated, light entree that she served with a crunchy green salad and crusty bread. I was so blown away that I begged for the recipe, and I have made it many times in the years since. Until there were grandchildren at my holiday table (who wouldn't try curried anything, no matter what), my family has asked for this soup every Christmas Eve.
But why wait for the holidays? Serve a batch of this soup as soon as the leaves turn color in the autumn and pumpkins start showing up in the markets and farm stands. Its rich fragrance will fill the house and warm up any chilly evening.
Curried Pumpkin Soup
1 Medium onion, quartered
1 Quart chicken broth
1 1-pound can unseasoned pumpkin
1-1/2 teaspoons Madras curry powder, or to taste
1 Tablespoon Worcestershire sauce
Salt and freshly ground pepper
1/2 Pint whipping cream, scalded
Sour cream for garnish, optional
Put the onion and a small amount of stock in the blender, blend and pout into a Dutch oven. Add the rest of the chicken stock, pumpkin, curry powder and Worcestershire sauce, and mix thoroughly. Add salt and pepper to taste.
Cover pot and put into a cold oven. Set at 450 degrees and cook 35 minutes. Removed from the oven and add scalded whipping cream. Stir well, correct the seasonings and ladle into bowls. Top with a squiggle of sour cream.
Makes 8 cups. This soup is even better the next day, so make enough for leftovers. My pals at the Ojai Beverage Company, who are really smart about wine, suggest pairing this with a well-chilled Gewurztraminer, and selected a 2009 vintage from Ventana in Monterey County. Described as "both floral and spicy in an off-dry style," it should be perfect.
But why wait for the holidays? Serve a batch of this soup as soon as the leaves turn color in the autumn and pumpkins start showing up in the markets and farm stands. Its rich fragrance will fill the house and warm up any chilly evening.
Curried Pumpkin Soup
1 Medium onion, quartered
1 Quart chicken broth
1 1-pound can unseasoned pumpkin
1-1/2 teaspoons Madras curry powder, or to taste
1 Tablespoon Worcestershire sauce
Salt and freshly ground pepper
1/2 Pint whipping cream, scalded
Sour cream for garnish, optional
Put the onion and a small amount of stock in the blender, blend and pout into a Dutch oven. Add the rest of the chicken stock, pumpkin, curry powder and Worcestershire sauce, and mix thoroughly. Add salt and pepper to taste.
Cover pot and put into a cold oven. Set at 450 degrees and cook 35 minutes. Removed from the oven and add scalded whipping cream. Stir well, correct the seasonings and ladle into bowls. Top with a squiggle of sour cream.
Makes 8 cups. This soup is even better the next day, so make enough for leftovers. My pals at the Ojai Beverage Company, who are really smart about wine, suggest pairing this with a well-chilled Gewurztraminer, and selected a 2009 vintage from Ventana in Monterey County. Described as "both floral and spicy in an off-dry style," it should be perfect.
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