This soup has become a staple in my household – the rich sweetness of the pumpkin combined with the warm snap of curry is irresistible. My carnivorous husband asks for it all the time! Fresh pumpkin is the best but during off-season, canned works quite well (I use Farmer’s Market brand Organic Pumpkin).
Velvety Pumpkin Curry Soup
2 Tbsp. Olive oil
1 small onion, chopped
1 small garlic clove, pressed
2 tsp. curry powder or paste, or to taste (I use Penzey’s Maharajah curry)
1/2 tsp salt
1/4 tsp freshly-ground black pepper
cayenne to taste
2 Tb. agave
1 Tb. very fine grated fresh ginger
1 can gluten-free vegetable broth - (14 1/2 oz) PLUS 1 can water
3 cups pumpkin or squash puree - either from a can, frozen or bake/steam your own and mash
3/4 cup coconut milk (or 1 can of it is fine, so there's no waste)
Warm olive oil in a large saucepan over medium heat. Cook onion 5 minutes, until softened. Add garlic, curry powder, ginger, salt and pepper and cook 1 minute more.
Add broth, agave, water and puree; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in coconut milk.
Puree soup in blender in batches until smooth. Heat through before serving. Adjust seasonings - sometimes needs a bit more (or less) agave, or salt or cayenne - depending on your tastes.
Adapted from http://www.veggieboards.com