I deviated pretty far from this recipe at today’s farmer’s market, but my new friends in Katonah-Lewisboro didn’t mind at all! The big reason for changing it was that there were no pumpkins when I arrived. A few different winter squashes took the place of the pumpkin and it was delicious.
Curried Pumpkin Soup
Serves 4
2 T grapeseed oil
1/2 cup finely chopped onion
2 T curry powder
2 tsp hot sauce (like Sriracha or Tabasco)
1 T minced garlic
2 stems of thyme
4 cups diced pumpkin
1 cup diced potato
2 Qt vegetable or chicken stock
Salt and Pepper
Heat the grapeseed oil a large heavy-bottomed pot big enough to hold all the ingredients. Add the onion with a pinch of salt and cook over medium heat until it starts to become tender. Add the curry powder, hot sauce, garlic and thyme stems. Cook until fragrant, about a minute or two. Add the pumpkin and potato. Cook 2 minutes more, then add the stock and turn up the heat. Bring to a boil, turn the heat down and simmer until the pumpkin and potato are tender, about 20 minutes, depending on how small you cut them. Remove the thyme stems. Next, purée the soup. Use either an immersion blender (easiest) or a regular blender (work in batches) to make the soup smooth. This can also be done by hand using a potato masher or a food mill. Season to taste with salt and pepper and garnish with a few thyme leaves.
