Madras Curry Pumpkin Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Indian
Serves: 4-6 servings
Ingredients
  • 3 cloves of garlic
  • 2 tbsps of extra virgin olive oil
  • 2 tbsps of butter - I used a Maine-made Kate's Butter
  • 1 large leek
  • 4 shallots
  • 1 stick of cinnamon
  • 4 fresh bay leaves
  • 2 medium size sugar pumpkins (this yields approximately 30-oz of pumpkin puree or use two 15.5oz cans of organic pumpkin puree)
  • 1 - 32-oz Low Sodium Organic Chicken Stock
  • ¼ white wine – preferably Gewürztraminer ( this lends a subtle balance of sweet lychee notes to a spiced up soup)
  • ¼ cup of light cream
  • Salt to taste - I use Maldon salt as a finishing salt
  • 2 tbsp SKORDO Madras Curried Powder
  • Garnish: Fried Sage leaves or Bay leaves, Garlic Naan toast points
  • Cayenne Oil drizzle - this can be bought from Eventide Specialties or Fiore Oils and Vinegars
Instructions
  1. In a cast iron pot, sautee the leeks and shallots on medium heat until lightly brown.
  2. Add the garlic and1 tbsp of Madras Curry Powder, stir for a minute, do not burn. This allows the powder to bloom and infuse into the garlic and onions.
  3. Add the white wine and heated organic chicken stock to de-glaze the pot.
  4. Gently add the pumpkin puree to the pot and stir well.
  5. Now throw in the whole cinnamon stick , bay leaves and give it a good stir.
  6. Allow it to come to a gentle boil, cover with a lid, turn the heat down and allow it to simmer for 25 minutes on low heat.
  7. Take out the cinnamon stick, bay leaves and add in the light cream, stir gently.
  8. Turn off the heat and take off the stove to rest for 5 minutes.
  9. Use your Immersion blender on medium speed for 2 minutes to mix throughly.
  10. Add salt to taste. I use Maldon salt crystals.
  11. Garnish with fried sage leaves, cayenne drizzle, light cream, curried chick peas, garlic naan toast points.
  12. To reheat, gently simmer on stove, do not boil again or it will break down.
  13. Roasting the Pumpkins:
  14. Pre-heat the oven to 400.
  15. Slice the top stem off the pumpkins. Cut in half, scoop up the seeds and discard.
  16. Wash out the pumpkin, dry and set on parchment paper, cut side up.
  17. Drizzle generously with olive oil and 1 tbsp of Madras curried powder
  18. Turn them over and roast for 50 minutes.
  19. Cool for 20 minutes. Peel off the skins and scoop out the pumpkin flesh in a bowl.
  20. Garnish:
  21. Curried Chick Peas:
  22. One can of chick peas. Rinse them well, pat them dry and lay them on some parchment paper resting on a cookie sheet. Sprinkle a hefty tablespoon of the Madras Curry powder, some olive oil, mixed it all around and roasted them off for 20 minutes at 400 degrees making sure they did not burn.
  23. Fried Sage or Fresh Bay Leaves:
  24. Heat 1 tbsp of extra virgin olive oil. Add the sage or bay leaves and allow to brown lightly for 1 minute until crisp. Lay on a paper towel.
  25. Garlic naan:
  26. I use store bought garlic naan, its too easy. Heat it gently in a warm oven after the pumpkins have been roasted. Brush generously with butter. I cut them in triangles to make toast points to go with the soup.
Recipe by Mumbai to Maine at http://mumbaitomaine.com/2018/10/madras-curried-pumpkin-soup-inspired-by-skordo-maines-spice-monger/