Most versions of curried pumpkin soup are made with either canned pumpkin or pureed butternut squash. This one plays around with the traditional elements, using chunks of pumpkin instead. The soup is hearty enough to serve solo for lunch or with a salad and bread for dinner.
If desired, add 1/4 cup of heavy cream to give the soup a true chowder finish.
Yield: Makes 7 to 8 cups (about 6 servings)
- 2 tablespoons mild olive oil or vegetable oil
- 1 small to medium onion, finely diced (about 1 cup)
- 1 small (1 3/4- to 2-pound) pumpkin, peeled, seeded and cut into 1/4- to 1/2-inch dice (about 3 cups)
- 2 to 3 teaspoons sweet, mild curry powder, plus more as needed
- 1 15.5-ounce can chickpeas, drained and rinsed (1 3/4 cups)
- 4 cups low-sodium chicken broth
- 1 tablespoon sugar
- 3/4 pound red potatoes, peeled and cut into 1/4- to 1/2-inch dice
In a large pot, heat the oil over medium-high heat until it shimmers. Add the onion and cook for about 4 minutes, until the onion is tender and just starting to turn golden. Add the pumpkin and cook, stirring, for 2 minutes; then add the curry powder to taste. Cook for 2 to 3 minutes, stirring to combine and dissolve the curry. Add the chickpeas and mix well, then add the chicken broth, sugar and salt to taste.
Reduce the heat to medium-low and cook for about 10 minutes; the liquid should be barely bubbling around the edges. Add the potatoes and increase the heat to medium-high until the mixture boils, then reduce the heat to medium-low. Taste and adjust the salt and/or curry powder as needed. Cook for 10 minutes or until the potato and pumpkin pieces are tender. Before serving, taste and adjust seasoning as needed. Serve hot.
From In Season columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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