>> Friday, October 31, 2014
My mom gave me this recipe the last time I visited - and she also gave me a couple of big pumpkins from their patch. We cut them into pieces and roasted them, which produced a surprising amount of pumpkin pulp. After we made this soup, we froze the rest for later.
Pumpkin pulp has a bit more of the strands you find when you carve a pumpkin, so it's not ideal for making pumpkin pie. It does, however, make luscious soups and a pumpkin-ricotta ravioli. Joe's not quite satisfied with his pumpkin ravioli yet, so we'll have to wait for the recipe until he finishes tinkering with it.
The dollop of Greek yogurt on top gives this soup an extra tang and elevates it into something special.
Ingredients1 medium-sized (2-pound) pumpkin, quartered and seeded
1 tsp olive oil
2 cups diced onions
4 garlic cloves, minced
4 cups strong broth, vegetable or chicken
1 can coconut milk
1 tbsp ground ginger
2 tsp curry powder
2 tsp ground coriander
1 tsp Cayenne pepper
1 tbsp salt (pumpkin is very bland without salt)
1 7-ounce container Greek yogurt, for garnish