Time to warm them bones with this Roast Curried Pumpkin Soup. Keep all the ghouls and goblins happy with this Halloween favorite. Fun for all ages, whether you’re sitting with your kids watching your favorite frightening film or it’s just you and your special someone, this soup is sure to please. You can also substitute any winter squash in the recipe such as Hubbard, delicata and even the classic butternut squash. While making this your home will be filled with the amazing warm smells of the curry. Try garnishing with some croutons, cucumber, mint or basil, or how about some lime creme fraiche?!
- 1 lb pumpkin or winter squash cubes cut into 1-inch squares (about 4 cups)
- 2 Tbsp curry powder
- 1 Tbsp extra virgin olive oil
- 1 tsp salt
- .5 tsp pepper
- 3 oz sherry vinegar
- 1 cup half and half
- 3 cup vegetable stock
- 2 tbsp honey
- 1 small shallot, peeled and left whole
Start with 1 pound cubed pumpkin and the shallot. Toss them in the oil to coat in a medium-sized mixing bowl. Sprinkle the curry powder to coat the veggies. Roast at 375 degrees until soft (20-25 minutes); it is done when you can easily pierce it with a fork. Add all ingredients to a blender while still warm. You will need to do this in batches, do not fill blender more than half-way, as hot items expand when blended. Start the blender on low speed and increase as consistency allows. You may need to add more half and half. Puree until smooth and adjust salt to taste. Serve immediately or reserve for a later day, maybe Halloween? This soup will keep in the fridge for about 5 days and freeze for up to 6 months. Garnish with your favorite treats and enjoy!
#Fallcuisine #Halloweenrecipes #Pumpkin
