baked pumpkin soup with curry

2015-12-13

This is a nice way to bring some variation during the pumpkin glut. For once, it is not a Jack-O’-Lantern pumpkin.

This is what you need for 4-8 servings:

Pic1: baked pumpkin soup

Pic2: remove seeds & seed strings
Pic3: add water, close
Pic4: bake

Preheat oven to 350 ºF.
Cut a lid in the top of the pumpkin at an inward angle so it won’t fall in when you put it back in place.
Remove the seeds and strings. (Pic2)
Add 1 pt. of water with 1 tbsp. curry powder and chopped parsley.
Close the lid.
Bake the pumpkin in the oven at 350 ºF for 45-60 minutes. (Pic1+2)

Pic5+6: baked pumpkin

Remove the pumpkin from the oven.
Allow to cool enough for safe handling.
Refrigerate to speed cooling and firm up the pumpkin shell a bit.
Pour the content in a 6-quart cooking pot.

Pic7: scoop — this one did not survive
Pic8: simmer / blend
Pic9: serve

Scoop out the softened pumpkin flesh. Add it to the pot.
If you want to use the pumpkin as a tureen later, be careful not to scoop too close to the skin.
Alternatively, get a 2nd pumpkin for the tureen and bake that one only 30 minutes to keep it firmer.
Add the coconut milk, curry powder, apple to the pumpkin mash.
Add seasoning to taste. (S&P, curry, ginger, hot peppers...)
Bring to a simmer over medium heat.
Puree the mixture with a stick or cup blender.
Optional:
- Stir in powdered tomato to taste.
  Do not allow the tomato to overpower the curry flavor.
Reheat, bring to a near-boil.
Adjust the seasoning.
Serve and enjoy.

Serving suggestion:
- Garnish each bowl with fresh parsley
- If your pumpkin survived the scooping, use it as the soup tureen.
  Place the empty pumpkin shell in a large serving plate / bowl. Fill the pumpkin halfway to 3/4 full with soup, Replace the lid. Place the pumpkin on the table and serve the soup from it.