Pumpkin Curry Soup With Roasted Pumpkin Seeds

Pumpkin Curry Soup 2

In honor of the fall season (and my LOVE for coconut milk) I decided to make and share with you this simple Pumpkin Curry soup recipe. My favorite part about cooking with pumpkins are roasting the seeds afterwards. They’re so easy to make and there are SO many different options for dressing them up: roasted with sea salt, cajun, cocoa…for a sweet treat, curry power, lemon pepper, pumpkin pie spices…oh and the list goes on.

Pumpkin Seeds

The longest part to the below recipe is roasting and peeling the pumpkin so plan on roasting it for at least 30-40 minutes (this can also be done ahead of time). After the roasting the rest is as easy as pumpkin pie. 

Pumpkin Curry Soup with Roasted Pumpkin Seeds

  • 1 medium Sugar Pumpkin – seeded, roasted and peeled
  • 2 1/2 tablespoons butter, unsalted
  • 1/4 cup carrots, diced
  • 1/4 cup celery, diced
  • 1/2 cup yellow onion, diced
  • 1/4 teaspoon freshly grated ginger
  • 1 1/2 teaspoons garlic, chopped
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups vegetable or chicken stock
  • 1 can coconut milk
  • Sea salt for pumpkin seeds

Preheat the oven to 400 degrees. Cut the sugar pumpkin in half, remove the seeds and place them in a bowl to the side. Discard the steam. Rub both sides of the fresh pumpkin with a 1/2 tablespoon of butter. Place the pumpkin, flesh down, on a baking sheet rimmed with foil. Roast for 30 – 40 minutes.

Roasting Pumpkins

While the pumpkin is roasting, clean the discarded pumpkin seeds throughly by removing any left over pumpkin pulp and rinsing them in water with a  colander. Inspired by Elise’s recipe for the perfect roasted pumpkin seeds, I boiled the seeds for 5-10 minutes in salted water. Drain the seeds, lightly pat them dry and then toss them lightly in olive oil. Arrange the seeds on a baking dish, coat lightly with sea salt and roast in the oven at 400 degrees for 10-15 minutes. Keep an eye on them so that they do not burn! Remove from heat and allow to cool.

Roasted Pumpkin Seeds

After the pumpkin has slightly cooled, peel and dice it. Melt the butter in a soup pot and then add the pumpkin, onions, carrots, celery and garlic.

Diced Veggies

Cook on medium heat until soft. Add the curry, ginger, salt, pepper, and 1/2 cup of the chicken stock and let simmer for 15 minutes. Add the coconut milk (reserving a little bit for garnish) and the rest of the chicken stock and cook for another 20 minutes. Remove from heat and puree in a blender until smooth. Garnish with warmed coconut milk drizzle and roasted pumpkin seeds. 

Serves 4 – 6

Pumpkin Curry Soup

Perfect Pomegranate Libations

It’s pomegranate season and with a tree in the backyard producing several of these exotic fruits, we decided to experiment a bit. Sure, the deep red seeds are a wonderful accessory to salads and soups but today we’re bringing them to the cocktail world. Deseeding and juicing a pomegranate sounds intimidating, but we have some easy tips below to get you started.

Happy Thirsty Thursday.


Pomegranate Manhattan

1 ½ ounces Rye Whiskey or Bourbon (you can use brandy if other options aren’t available)
1 ½ ounce fresh pomegranate juice 
1 tsp. superfine sugar
2 – 3 dashes of Angostura bitters

Preparation:
Place all ingredients in a shaker with a handful of ice. Shake vigorously until sugar has dissolved and strain into a cocktail glass. Garnish with fresh pomegranate seeds or maraschino cherry.

Pomegranate Margarita

1 ½ ounces silver tequila
1 ½ ounce fresh pomegranate juice 
½ ounce triple sec
2 ounces fresh lime juice
½ – 1 ounce simple syrup or agave nectar
Course salt for rimming (optional)

Preparation:
Rim glass with course salt. (optional) Place all ingredients in a shaker with a handful of ice. Shake and pour over ice. Garnish with fresh pomegranate. Tip: to make salt stick to the rim of your cocktail glass,  wipe rim with lime wedge.

Aprons & Stilettos

1 ½ ounces vodka
1 ½ ounces  fresh pomegranate juice 
Juice from ½ blood orange, about 1 oz  (navel orange is fine, but if used I would decrease the amount of triple sec)
½ ounce Triple Sec
¼  ounce elderflower liqueur 
Sugar Rim

Preparation:
Place all ingredients in a shaker with a handful of ice. Shake vigorously and strain into a cocktail glass rimmed with sugar.  Tip: to make sugar stick to the rim of your cocktail glass,  wipe rim with orange wedge.


Pomegranate Tips: 

What’s the best way to deseed and juice a pomegranate? First, fill a large bowl with water, cut the pomegranate into quarters, submerge the fruit and begin removing the seeds underwater. The membrane will float and the seeds will sink. Remove the membrane and drain water with a colander.

Next, you have two options for juicing. The first method, and the method I prefer, is to quickly pulse the seeds in a blender and strain using a sieve in order to remove the seeds / pulp. The second method, which my sister shared with me, is to cut the pomegranate in half and juice on a juicer as you would with a lemon. Be careful and make sure you have your APRONS on as the seeds have a tendency to pop and stain.

A Thanksgiving Cocktail

With the Thanksgiving holiday right around the corner we’ve decided to share with you a twist on a classic cocktail (and personal favorite of mine): the sidecar. Traditionally made with cognac, orange liqueur and lemon juice, this variation adds aromatic spicy notes and apple infusion for the perfect winter cocktail.

A Turkey in a Sidecar

½ ounce Grand Marnier or orange liqueur
1 ½ ounces chilled mulled cider (I have a quick and easy recipe for this)
Brown sugar and pumpkin spice for rimming (I found a jar of pumpkin pie spice at Trader Joe’s for $1.99)

 

Preparation:
Place all ingredients in a shaker with a handful of ice. Shake vigorously and strain into a cocktail glass rimmed with a mixture of brown sugar and pumpkin spices (optional).  Tip: to make sugar/spices stick to the rim of your cocktail glass,  wipe rim with orange or lemon wedge.

1 Batch of Mulled Cider

3 cups apple cider
1 – 2 cinnamon sticks
3 – 4 orange or lemon slices

 

Preparation:
Bring cider, cinnamon sticks and citrus slices to a boil over medium heat. Reduce heat and simmer uncovered for 25 – 30 minutes.


Recipe Variations:
Feel free to dress up the above recipe with various combinations of spices and fruits. If you have cloves, allspice berries or star anise they also make a great addition to the cider. Don’t forget to strain the cider before cooling down in the fridge when smaller spices are added.