Curried Pumpkin Soup

Responding to my call for pumpkin recipes, Mary forwarded a recipe that Theresa had sent to her. It’s Curried Pumpkin Soup from The Splendid Table’s Weeknight Kitchen e-newsletter. It called for an entire pumpkin, so it was a great way to use up these pumpkins we’ve amassed. You can see the evolution in the photos. Like Lynn—the host of The Splendid Table radio show—says in her tips: an immersion blender is a big help. I don’t have one, but I really hate transferring hot soup to the blender, so I’m probably going to get one before next winter.

I dribbled cream on top since I didn’t have any crème fraîche, heck I don’t even know what that is. After blending the soup it became the consistency of baby food and maybe that is part of the reason I wasn’t too keen on it. One bowlful was good, but I wasn’t looking forward to leftovers. And that’s why it’s really nice that the recipe indicates that the soup freezes well, because I wouldn’t want to eat this soup several days in a row. I’m not like this with many foods. I can only think of bleu cheese. Yeah, it’s a neat flavor, but only once in a while.

curried pumpkin soupcurried pumpkin soup
curried pumpkin soup

 

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2 thoughts on “Curried Pumpkin Soup

  1. Ooops! I’m sorry to hear this recipe didn’t turn out so hot. I hadn’t actually tried it, but it did sound tasty.

    Oh, and crème fraîche is just the snooty way of saying heavy cream. My pal Mellen swears by it. I love it, but my waistline does not! Heh!

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