Pumpkin Soup
The pumpkin base is adaptable — very friendly to the fiddler who just can’t leave well enough alone, like me. Also good with bittersweet pimenton or curry powder.
1/2 tablespoon olive oil or butter
1 medium onion, chopped
1 clove garlic, minced
1/2 tablespoon cumin, ground, 1/2 teaspoon reserved
1/2 tablespoon coriander, ground
3/4 teaspoon cinnamon, 1/4 teaspoon reserved
1/4 teaspoon turmeric
1/2 teaspoon garam masala
cayenne pepper, to taste
1 can puréed pumpkin (plain, not spiced)
1 can diced, no salt added tomatoes
chicken stock
1 can lite coconut milk
day-old rustic white bread
1 tablespoon butter
Heat oven to 400 degrees.
Heat olive oil or butter over medium-high heat and sauté onion and garlic until soft. Add spices and cook for about 30 seconds, stirring, until fragrant. Add pumpkin, tomatoes, and enough chicken stock to get the consistency you want. Bring to a boil, then lower heat and simmer for about 30 minutes.
Meanwhile, cut crust from bread, discard, and cut the remainder of the bread into 1/2-inch cubes. Melt 1 tablespoon butter in small pan and add 1/2 teaspoon ground cumin and 1/4 teaspoon cinnamon to pan, swirling, until fragrant. Toss with bread cubes, spread them in a single layer on a cookie sheet, and toast in oven until golden brown, about 10 minutes.
About 10 minutes before you’re ready to serve the soup, add about 1/2 can of coconut milk (or more, if you like) and heat through. Purée with an immersion blender or in a regular blender, if you like your soup smooth instead of chunky. Top individual servings of soup with croutons and serve immediately.
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