Hasn’t pumpkin season been glorious? I can’t remember a year when I’ve enjoyed cooking and baking with pumpkin more. From desserts to breakfast … to soup (of course) … I’ve taken every advantage of pumpkin-filled goodies.
I’ve tried hard, though, not to bombard this blog with pumpkin dishes, but as we transition from the initial glut of comfort food and autumn vegetable dishes over to holiday cooking — Thanksgiving is less than a month away now! — I have just one more to share: curried pumpkin and apple soup. Indian cuisine-leaning, with curry spices and coconut milk, this is a warming soup full of fall harvest’s favorite produce.
Part of the enjoyment credit, I think, goes to Pinterest. I fired up a new all-things-pumpkin board to keep track of the deliciousness flowing through my feed. Have you seen it? It’s positively pumpkin food art — the creativity and skill of food bloggers’ really shone through this year. I wish there were enough days in autumn to cook my way through them all.
We’ve had a little taste this month of the winter weather to come — several frosty mornings and blustery Saturdays too cold to rake the leaves without a hat and gloves. The Farmers’ Almanac is predicting a bitterly cold winter here in the Midwest, and folks all over have been spotting woolly worms wearing the tell-tales signs of cold weather to come (narrow brown bands instead of wide).
So, I’m bracing for a soup-filled season. I’ve created a new group board on Pinterest, Share the Soup Love, and I’d love for all of you to join me in pinning your favorite soup recipes to create a beautiful collection of the interweb’s best soups that will carry us through the winter.
Here’s how it works: you follow me, I follow you (on Pinterest), and then I can add you as a pinner to this group board. Once a member, this board will appear in your own list of boards, and when you pin to it, your followers of the board (anyone who follows all your boards), my followers of this board (of which there are currently about 530), and fellow group board members all see your pin and the soup love you’ve shared.
You don’t need to be a food blogger — just a Pinterest user who loves soup.
(About the you-follow-me, I-follow-you thing, I know that seems a little hokey, but it’s a requirement of Pinterest. Here’s how group boards work. You can leave the group board at any time on your own, without having to notify me.)
If you’d like to join the Share the Soup Love board, follow me on Pinterest (my username is “soupaddict“), then provide me with your Pinterest name (or username) or the email address you use with Pinterest. You can leave it in the comments below, or, if you prefer not to broadcast it to the interwebs, use my contact form to email it to me directly (I will not use your info for any purpose other than to add you to the soup love group board).
Once I’ve followed and invited you, you’ll see the invitation in your Pinterest dashboard. Accept the invitation, and the board should appear in your boards list, ready to receive your pins. (If group boards aren’t your thing, you can also just follow the board, and soup goodness will flow through your Pinterest feed all winter long.)
I hope you’ll join me in the mission to keep the world warm with a comforting bowl of soup!
- 1 tablespoon olive oil
- 1 medium sweet-tart apple, such as Honeycrisp or Granny Smith, peeled, cored, and chopped
- 1/2 cup chopped onion (about 1/2 of a medium onion)
- 1 large leek, sliced, white and light green parts only
- 2 cloves garlic, minced
- 2 teaspoon curry powder (use hot or mild, your preference)
- 1 teaspoon garam masala
- 1 can pumpkin puree (not pie filling)
- 4 cups chicken stock
- salt and pepper
- 1/2 cup coconut milk (be sure to shake the can well)
- pepitas, toasted, for garnish
- Heat the oil in a 4 or 5 quart Dutch oven or stock pot until shimmering. Add the apple, onions, and leeks, and saute until the onions and leeks are soft and the apples have taken on a golden hue (about 5-7 minutes). Add the garlic, curry powder, and garam masala and stir to mix with the apples and onions, about 30 seconds.
- Add the pumpkin and chicken stock, and increase the heat to medium-high. Bring the soup to a light boil, and then reduce to medium-low, and simmer for 15 to 20 minutes. Taste, and add salt as needed.
- To smooth out the soup, run and immersion blender through the soup (or use a traditional blender, pureeing the soup in batches). Stir in the coconut milk, and taste again, adding more salt and pepper to taste.
- Ladle into bowls, and garnish with toasted pepitas.