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Slurps up! Curry Pumpkin Soup

Slurps up! Curry Pumpkin Soup

With Thanksgiving around the corner, I’ve been thinking about what our dinner table will include. And to be quite honest, I want this year’s dinner to be a little out of the box! Yes, it will include all the traditional elements that make a Thanksgiving dinner what it is but it will all have a little bit of a twist to it. 

Fall isn’t the glorious season that it is without pumpkins and this year I ventured (for the first time in my life I might add) to a pumpkin patch with Don. To say that I enjoyed my time at Miller’s Bay Farm is an understatement! I was like a freakin’ kid in a candy shop, jumping over pumpkins for the perfect goofy shot, going through rows upon rows of pumpkins to try and find the perfect ones for both Thanksgiving recipes and a couple of Jack-o-lanterns for Halloween.

After finding a mix of epic pumpkins, squash, gourd and decorative corn, we drove back home and my mind had already started putting together a soup recipe that for sure would be a crowd-pleaser. Even though the spices I was planning on using don’t particularly scream “Canadian Thanksgiving”, I did add an element that ties all those flavours together. Yes, you may have guessed it, I used maple syrup. Tres Canadian, I know!!

I made sure that the recipe is not elaborate, long and confusing because I know how annoying it is to follow a recipe while you’re stressing about finishing all the cooking on time. So brace yourselves for one of the easiest ways to make a delicious pumpkin soup and garnish it too, all while avoiding a Gordon Ramsey meltdown in your kitchen.

Curry Pumpkin Soup Recipe

2 small sugar pumpkins

2 spanish onions

1 medium carrot

3 cloves garlic

1 tsp chopped fresh ginger

10 brussel sprouts

¼ cup raw cashews

½ tsp cinnamon

½ tsp Garam Masala

¼ tsp Cardamom

¼ tsp turmeric

¼ tsp dried coriander

¼ tsp cumin

A pinch of cayenne pepper (you control the heat!)

½ cup maple syrup

½ cup coconut cream

Olive oil (for sauteing the veggies and to drizzle on pumpkin)

Butter (to saute the brussel sprouts and cashews)

Salt to taste

Before you tackle the rest of the vegetables in this soup, you have to roast the pumpkins to mushy perfection! To do that, you’ll need to cut the top part of the pumpkin (to remove the stem and create a flat edge) and then cut the pumpkin in half. That will reveal the seeds which you’ll scoop out and rinse clean, because guess what you can roast them for a snack or to garnish your soup. Mind blown! After your pumpkins are halved and deseeded you’ll place them (flesh side up) on a baking sheet, drizzle olive oil, maple syrup and salt on them, flip them over and bake at 400F for 20-25mins. Once the flesh is soft and roasted, you scrape it from the skin. II was able to actually peel the skin off easily. Set the roasted pumpkin aside to cool down. Now you can chop the carrot, onions, garlic and ginger. You don’t need to worry about your knife skills for this one, they’ll all be thrown in a blender once cooked so you’re all good. Toss the veggies in a pot, drizzle some olive oil and saute them until slightly caramelized. Once they’re aromatic and ready, add your spices and enough cold water to barely cover the veggies and let that simmer for 20 minutes. Once your carrots are soft, remove the pot off the heat and allow to cool because you’ll be throwing all that plus the pumpkin into a blender. And you don’t want to blend them while piping hot otherwise your blender will explode with HELL JUICE and burn you! Add your blended, seasoned soup back in the pot with the coconut cream and let it simmer on low-medium heat (don’t forget to salt your soup to taste).

For the garnish, cut the brussel sprouts lengthwise in half and steam them for 5 minutes. In a saute pan, add a tablespoon of butter and brown the brussel sprouts flat side down. Once they caramelize, remove them from the pan, add more butter and fry the raw cashews until they are golden brown. And there you have it, an edible garnish that will step up your soup game and wow your guests. For a little more oumph, drizzle some coconut cream before serving the soup. 

Slurps up!

Don & Rawan

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