In from the Cold Menu

Coconut Pumpkin Soup

Fast and Easy Chicken Stock:
4 cans chicken stock
1 cup onion, chopped
1 cup carrot, chopped
2 cups celery, chopped
2 cups water
4 sprigs parsley
1 bay leaf, crumbled
1 teaspoon dried thyme leaf, crumbled
5 peppercorns
Shredded chicken (optional)

Curry Powder:
(Yields about 1 tablespoon)
2 teaspoons cumin powder
1 teaspoon coriander powder
1/8 teaspoon turmeric
1/8 teaspoon cardamom powder
Cayenne, chili flakes, or paprika to taste

Soup:
1 large onion, minced
1 large clove garlic, minced
2 teaspoons fresh ginger, minced or grated
4 cups additional chicken stock
1 tablespoon homemade or store-bought curry powder (see recipe)
Cayenne pepper or paprika, to taste
4 cups cooked pumpkin, mashed, or
          2 (16-ounce) cans solid packed pumpkin
2 cans coconut milk, or 1 can coconut milk and 1 can chicken stock
Salt and pepper

Garnish:
Chives, toasted coconut, and mini croutons

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To make the chicken stock, bring the canned stock, onion, carrot, celery, water, parsley, bay leaf, thyme, and peppercorns to a boil and simmer, partially covered, for 1 hour. Strain the liquid and allow it to cool.

To make the homemade curry, combine cumin, coriander, turmeric, cardamom, and cayenne in a small bowl. Mix until well blended and set aside.

To make the coconut pumpkin soup, combine the onion, garlic, and ginger in enough chicken stock to cover the bottom of a large saucepan, and cook for 2 to 3 minutes, or until the onions and garlic begin to soften. Add the curry powder and cayenne. Stir in the pumpkin to coat it with the curry mixture. Add the coconut milk, or combination or coconut milk and chicken stock. Season with salt and pepper to taste.

Bring the mixture to a low boil and simmer for 5 to 10 minutes, or until the flavors marry. Add the chicken stock as needed to achieve a desired thickness. Serve the soup hot, garnished with chives and toasted coconut, or mini croutons, if desired.

Note: The flavors of the dish improve if the soup is made a day ahead or earlier in the day.

Stay tuned for the other recipes from the menu...
Photo credit: Deborah Whitlaw Llewellyn