Pumpkin Soup

A guest chef on “Martha” inspires this curry-flavored roasted pumpkin soup. This dish also owes our son a debt of gratitude. He picked the sugar pumpkin (on a field trip) that serves as the base for the soup. A cranberry-orange relish that he made at school today makes for a nice contrast in texture with the soup.

Servings and Times

Serves: 4
Preparation Time: 10 minutes
Inactive Time: 1 hours
Cooking Time: 30 minutes

Tools and Appliances

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We start by preheating the oven to 425° F. We rinse and pat dry the pumpkin and then carefully halve it—close to the stem and root end. We rub ½ tablespoon of the olive oil on each cut end, sprinkle with salt and pepper, and then lay them, cut side down, on a parchment lined cookie sheet.

We roast the pumpkin for about an hour. We want the flesh very tender. We set it aside to cool for a few minutes.

When the pumpkin is almost cooked, we heat the remaining tablespoon of olive oil in the Dutch oven over medium heat. When hot, we add the onion and stir. We peel and mince the garlic and add it along with some salt and pepper to the tender onion. Next, we add the curry powder, some gratings of nutmeg, and grate the ginger directly into the soup using the microplane. We lower the heat.

Meanwhile, when the pumpkin is cool enough to handle, we scoop out and discard the seeds. The flesh is spooned out into a bowl.

When the vegetables are tender, we add the pumpkin to the Dutch oven, along with 3 cups of the stock. We bring it to a boil, lower the heat, partially cover, and cook for 20 minutes to meld the flavors.

Using our immersion blender, we purée the soup (taking care of the hot liquid!). As necessary, we add some additional chicken stock until the soup is the desired consistency. We taste for seasoning and serve hot, topped with some cranberry relish from one of our favorite sous-chefs.

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