Christmas Curried Pumpkin and Green Apple Soup
Who doesn’t love a soup course, especially when it’s this easy…
Rough chop a leek, sauté in butter a little while. Add one peeled chopped Granny Smith apple, let that go for a while. Drop in a can of pumpkin flesh, cover with chicken stock. Nail it with the curry powder, and don’t be shy. Hit it all with a stick blender until smooth. If too tight, add more stock. If loose, let it reduce a while. Add a little pour of heavy cream before service. Taste, add salt if needed.
p.s. this is Granny Smith
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Fred who loves Indian Cooking
Hey Nate!
This looks really good…and anything based on a butter sautéed leek should be good!
What type of curry powder do you use? So many curries, so little time…
This is my favorite all purpose curry blend (from _Vegetarian Epicure Book 2_). I go easy on the cayenne so Dianne can eat it (she likes spice but not heat):
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/4 tsp cayenne or to taste. I use whole foods cayenne which tends to be pretty strong.
3/8 tsp ground cloves
3/8 tsp cinnamon
1/3 tsp ground ginger
optional 3 cloves of garlic depending on what I’m making
And of course…fresh cilantro! And lemon or lime if you’re making curried chic peas.
GHT
hey Fred I haven’t been as ambitious as making my own curry powder but apparently i need to step up my game!