Wednesday, October 21, 2009

Curried Pumpkin-Apple Soup


Flesh is where it's at. At least when it comes to winter squash.

Something about those tough-bodied yet soft-insides fruits makes me feel instantly warm and cozy.

Maybe it’s the burst of orange, green and yellow color among the graying landscape. Or maybe it’s knowing that I get to turn the oven on for a good part of the day, cooking the flesh, baking the seeds, and making something yummy.

I love going to the farmer’s market and looking at all of the squash, deciding which one to pick for that night’s meal. It’s sort of like choosing wine; I set my price range, and choose a label that strikes my mood that day. Do I want grey, bumpy skin, or a burnt-orange skin? Inside, they vary a bit. Some have sweeter flesh, some are smoother. A few are stringy and some have better seeds for roasting. Regardless of their tenderness on the inside, they are all tough enough to stand up to a pie or some soup. Or both.
'Pile of Squash' photo credit: Fran Boness

Curried Pumpkin-Apple Soup

1 onion or 2 shallots

1 clove garlic

2 tbsp honey

1 tsp curry powder

2-3 cups pumpkin flesh

6 cups chicken or vegetable stock

1 apple peeled and diced

cinnamon (optional)

salt

parsley

1. Cut squash in half and de-seed. Clean seeds for roasting if desired.

2. Bake squash pieces at 350 for about 45 minutes or until soft, and starting to brown on edges.

3. Cut onion/shallots and sauté until translucent.

4. Add in garlic and curry powder, maybe a touch of cinnamon, and sauté quickly.

5. Add stock, squash, apple pieces, and honey and simmer for 20 minutes.

6. Taste for salt. Thin with stock or water if desired.

I just mashed my soup up with a potato masher, but you could use an immersion blender if you have one.

Enjoy!

2 comments:

Fresh Local and Best said...

I quite enjoy combining curry with squash. This looks like a very interesting recipe with apple. I'll have to try this sometime. Thanks for sharing!

Otehlia said...

I like the apple, because it adds a bit of sweet and tart to the squash flavor. And curried anything is yummy! Thanks for visiting my blog.