I was talking food segways with a friend of mine the other day:  milk leads to cookies; peanuts lead to beer; Ruffles Ridged Potato Chips lead to French Onion Dip; and two glasses of wine, a fan request and a chat with my sister-in-law leads directly to ginger pumpkin soup. 

Stick with me here – this could be fun!! 

Sunday 5pm:

I’ll be honest with ya’, at this point in time, my first ever ginger pumpkin soup sucks!  Continued layering and adding of flavors isn’t yielding the tastes intended.  Never one to not ask directions, I spit into the wind, got cocky and thought, “Why should I reference someone else’s recipe – this is what I’m all about, right?”  WRONG!! 

My assistants (husband and child) are off on a grocery run for coconut milk, fresh coriander, some limes and two bagels they take from the bulk bin to eat at the store.  I still think my roasted vegetables may add more depth of flavor, but I would have let them cook a bit longer had I not spent three hours shopping for Chef of the Year Ball Gowns with my daughter… not exactly Versace.

Anyhoo, the addition of coconut milk, curry and extra ginger cemented the tastes.  Garnished with a dallop of sour cream (or yogurt), fresh cilantro and a sprinkle of brown sugar brought it all together.  Another added goodie is my cambazola crostini’s which help to break the sweetness of the pumpkin. So, go call a friend, have a glass of wine, try my soup and let me know what you think!!

 

PUMPKIN, GINGER, CURRY SOUP

  • 1 Lg. White Pumpkin – Halved and Seeded (yields about 4 Cups flesh)
  • 1 Lg. Yellow Onion – Quartered
  • 1 lg. Turnip – Peeled and Quartered
  • 2 Stalks Celery
  • 1 Red Jalapeno – stem removed
  • 4 C. Chicken Broth
  • 3 T.  Fresh Ginger – Sliced
  • 1 Can prepared pumpkin
  • 1 Cinnamon Stick
  • 1 T. Ground Ginger
  • 1T.  Curry Powder
  • White Pepper – to taste
  • Salt & Pepper – to taste
  • 1 T. Major Grey Chutney
  • ½ C. Light Coconut Milk
  • Garnish:Brown Sugar
  • Fresh Coriander
  • Sour Cream or Yogurt                         

Roast pumpkin in a 375 degree oven until tender – about 30 minutes.  Put onion, turnip, celery and jalapeno on a baking sheet and drizzle with a little olive oil, salt and pepper.  Roast for 45 minutes.  Remove from oven and set aside.  Once cool enough to handle, roughly chop and add to a stock pot with pumpkin and prepared pumpkin, chicken stock and all the other ingredients.  I added as I went, so your flavors should be much more developed than mine were.  Let me know how it turns out for you.  Eliminate, substitute, reduce or add to the tastes should your heart desire.  Serve it nice and hot with the crostini recipe below.

Cambazola Crostini’s

Put some olive oil on some slices of baquette and toast in a 375 degree oven for about 5 minutes, until just crispy.  Spread a small amount of cheese on each one and serve with the soup.