After making pumpkin pie milkshakes this weekend, I thought it was time to make a savory dish using pumpkin. The weather changed literally overnight giving Philly a very November-like day, so I was craving a warm soup that also would deliver some spicy heat. This recipe for Curried Pumpkin Soup with Spicy Pumpkin Seeds from All You seemed perfect. I kept the recipe mostly intact, adding more ginger and switching out the chili for cayenne.
Ingredients:
Pumpkin Seeds:
- 1/4 teaspoon cayenne
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 2 teaspoons unsalted butter
- 1/2 cup raw pumpkin seeds
Soup:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 medium Golden Delicious apples, peeled, cored, finely chopped
- 2 tablespoons minced fresh ginger
- 2 tablespoons all-purpose flour
- 1 teaspoon cumin
- 2 tablespoons curry powder
- 1/8 teaspoon cayenne
- 3 cups low-sodium chicken broth
- 2 15-oz. cans pumpkin
- 1 13.6-oz. can light unsweetened coconut milk
- Salt and pepper, to taste
- Plain yogurt, for serving (optional)
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