Vegetarian Pumpkin Soup
Prep Time: 1 hour
2 cups pumpkin puree, unsweetened
4 cups of peeled and blanched butternut squash, ½ inch cubes
1 cup vegetable broth
2 cups coconut milk
1 cup heavy cream
1 tablespoon chopped ginger
3 tablespoons honey
3 tablespoons extra virgin olive oil
½ each sliced red, yellow, green and orange peppers
1 cup sliced sweet or Vidalia onion
1 cup carrots, ½ inch chop
3 tablespoons curry powder or paste
2 cups blanched broccoli (use same blanching procedure as used with butternut squash)
1 teaspoon cayenne pepper
1 cup chopped basil
1 tablespoon fresh cracked black pepper
1 teaspoon salt
Place a stainless steel, medium sized soup pot on the stove over medium-high heat. Once the pot becomes hot, add the olive oil.
Add the carrots and sauté for two minutes. Add the peppers, and onions, continue to sauté for two additional minutes. Deglaze with the vegetable broth and stir. Add the pumpkin puree, coconut milk, ginger, heavy cream, honey, cayenne pepper and curry paste/powder. Stir the mixture until fully incorporated.
Place the 4 cups of peeled butternut squash in boiling, lightly salted water for 2-3 minutes. The squash should be cooked no more than 2 minutes so that it is firm to the bite. Drain the cooked squash and place in ice water for 5 minutes. Strain the cooked squash and set aside.
Add the 4 cups of peeled, blanched butternut squash and broccoli into the curry mixture.
Add the chopped basil in the mixture add the; season with salt and pepper.
Continue cooking for 5 minutes.
Serve by itself or over rice.
If you would prefer a non-vegetarian recipe, try adding chicken or shrimp.
Chef Chuck Kerber