Everything’s better with curry

If you are observant, you will notice in the “Other Stuff” section (over there <——–) there is a new page “Go Purple Participants.” If you are one of the many who decided to join me in going purple for the month of November please enter your information into the fields and on Wednesday morning the full list will be published. If you do get your information in on time you will also enter to win a FREE box of Sweet Hope Truffles of your choice. So head on over and let us know who you are and that you support National Adoption Awareness Month.

Now on to curry.

Thursday’s menu choice was Pumpkin Soup. I had all of those pumpkins taking up space on my front stoop and couldn’t see the sense in just dumping them in the yard waste bin. (no, we don’t compost. Bad Elle! Bad very bad) So I hunted the tubes of the internets searching for pumpkin recipes. I found pumpkin soup. I like Sweet Potato Bisque so why not pumpkin soup. More beta carotene and all.

Of course Thursday I spent 7 hours making Lefse (which are basically Scandinavian tortillas). The last thing I wanted to do was come home and cook. I was so tired I can’t even remember what we had for dinner Thursday night.

Alas, the pumpkins were still sitting on my stoop. I don’t plan Saturday and Sunday dinner so I pulled Thursday’s dish out of the ol’ A file and prepared it this evening.

On texture alone the recipe was a bit odd. (Tacoma Chickadee and Neal are laughing at that comment due to inside jokedness.) Flavor wasn’t as bad as previously attempted Cabbage Apple Soup, but it needed something. The trusty husband and I scooped out small portions of the soup and added this and that trying to get it just right without ruining the whole thing. Trusty Husband decides to try curry. Somehow, this is his go to spice. Ever tried Grilled Curry Chicken Caesar Salad? Try it. You’ll thank me for it.

So he throws curry (Market Spice Hot Curry, stop buying that grocery store brand will ya?) and lo and behold pumpkin pairs nicely with curry. Of course the boy won’t eat hot curry so I try adding honey. Also good. If curry is good and honey is good, why not honey and curry? I have now invented a new soup!

2 small sugar pumpkins
3 cups chicken broth (I suppose you could use veggie for a vegetarian dish)
3/4 cup heavy cream
1/4 teaspoon fresh ground nutmeg
1/2 teaspoon ground sage
1 1/2 teaspoon salt

Preheat oven to 400 (205 C for kate). Cut pumpkins in 1/2 and scoop out seeds and guts. Spray cookie sheet with cooking spray or line with parchment and place pumpkins flesh side down on the tray. Roast 45 minutes or until soft to the touch. Remove from oven and cool. Scrape flesh from the skin and put into a food processor (compost skins, unlike Elle who just threw them away). Whiz around until thoroughly pureed.

Add Chicken stock to the pumpkin and whiz about some more. Pour soup into large sauce pan and bring to a simmer over medium heat. Stir in nutmeg, salt and sage. Mix well. Add honey and curry to taste. (I didn’t measure. I did the dump and taste method.) Serve with a dollop of sour cream.