Remember way back here when I introduced you to my soup cookbook? And do you remember how I told you that I’ve got some of my very favourite recipes from this $0.50 garage sale purchase? And do you remember how I told you that my first selection was “Spicy Pumpkin Soup”. And that Oh.My.God. It was to die for? Well today, dear blog reader, is your lucky day. Because it is Spicy Pumpkin Soup day on .liveit.loveit.blogit.!
Oh yeah, and in addition to the spicy pumpkin soup, I’m also going to introduce you to Al’s Curried Butter Brie and Pear “Panini”. So basically, today is nothing but delicious!
First things first, as I mentioned in the earlier post, “pumpkin” is actually Australian for “butternut squash”. Which is confusing. Crazy people down under.
I admit, I have a disproportionate number of butternut squash recipes on the blog. But it is just so delicious! And it’s been winter since I started the blog… and squash is so wintery.
The flavour in the soup comes from butternut squash, onion, garlic, ginger …
… tumeric, chicken broth, creamed coconut, half a lemon, and Srirachia sauce (I mentioned here how much I love Srirachia sauce, it’s delicious!)
The first step is frying up the “pumpkin”, onion, garlic, ginger, and turmeric in a saucepan. After a couple of minutes, its time to add the chicken broth!
Turn the heat way down and set it and forget it, covered, for about a half an hour. Then its time to blend. The recipe tells me to let it cool. I never ever do this. Does anyone know why I’m supposed to do this? Anyway – I usually ladle all my piping hot soup into the blender and puree it for 15-20 seconds. You want this soup to be smooooooth.
The last steps (of which I don’t have a picture) involve 1) squeezing in a bit of lemon, squeezing in a bit of sirachia (to taste) and mixing in some watered down creamed coconut, 2) bringing it almost back to a boil, and 3) serving. Yum!
Since January, I have been serving this soup with a curried butter brie and pear “panini”. (It’s probably more accurately a curried butter brie and pear grilled cheese, but that sounds somewhat more trashy). In any event, it is delicious, and simple. It’s pretty important to have super thin slices of pear and brie, otherwise these can be a little too rich!
Together, the “panini” and “pumpkin” soup are simply amazing.
Spicy Pumpkin Soup
Adapted from: The Pocket Soup Cookbook
Makes 2 big bowls of delicious butternut squash soup.
- Butter or olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tbsp finely grated ginger
- 1/4 teaspoon turmeric
- 1/2 medium butternut squash, peeled and cubed
- 450 ml (almost 2 cups) chicken broth
- 1 tbsp creamed coconut
- 1/2 cup water
- Srirachia sauce (to taste)
- 1 squeeze lemon juice
- (Optional) Shredded coconut to garnish
In a large saucepan, melt butter or olive oil over a low heat and add onion, garlic, ginger, turmeric and butternut squash. Cook for 2-3 minutes, then add stock and bring to a boil. Simmer, covered, for 20-30 minutes until squash is tender. Remove from heat and cool a little. (Or, as I mentioned before, don’t, doesn’t seem to matter).
Place in a food processor or blender and puree until smooth. Return to the saucepan and gently reheat (if it is cool, you can skip this step if it is still piping hot). Mix creamed coconut in water until fully dissolved. Stir into soup creamed coconut mixture, sirachia (to taste) and a squeeze of lemon juice.
Ladle into bowls and, if you want, garnish with coconut. I have previously garnished with coconut, it was a little much for me. I have also garnished with slivers of really good parm. That was delicious.
Enjoy! And trust me… you will!
Al’s Curried Butter Brie & Pear “Panini”
Makes 2 “Paninis”
- 1-2 tbsp soft butter and a bit more on the side.
- 1-2 tsps. your favourite curry powder
- 4 slices your favourite bread
- Thinly sliced brie (as needed for size of bread)
- 1 Pear
Cream together soft butter and curry powder. Butter outsides of bread (as if you are making a grilled cheese sandwich, but remember people, this is a “panini”.
Thinly slice brie and pear. Make sandwiches by layering one piece of bread, one layer of brie, on layer of pear, and the other slice of bread.
Now… if you have a panini maker, use it to make a panini, yum! If not, like me, you are going to tiptoe into the realm of the grilled cheese… Heat up a little butter in a frying pan, and fry both sides of your sandwich until cheese is melted and bread is golden brown.
Enjoy! And trust me again… you will!
4 Replies to “spicy pumpkin soup”
Is there such a thing as a butternut squash intervention?
I think I need it.
YUM!!! This was soooo good when you made it for me!
I just had it last week and I’m craving it again. Yummy!