It's autumn! It's pumpkin season! It's soup weather!
I dare you to make this spicy Indian potage without getting Kate Nash’s “Pumpkin Soup” stuck in your head. Let me help start you off. I just want you kiss boy… Kiss boy… Kiss boy…
Ingredients
makes 10 servings
3 tablespoons olive oil
2 onions, diced
3 cloves garlic, minced
2 inches garlic root, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons curry
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon mustard seeds
2 teaspoons salt
2 15-ounce cans pumpkin puree
1/2 cup soymilk
1 quart vegetable stock.
2 tablespoons lemon juice
1 handful fresh parsley, chopped roughly
Method
Sauté onions in olive oil in a large stockpot over medium heat for five minutes. Add garlic and ginger and sauté for 2 more minutes. Add all the spices and sauté until fragrant, about 3 minutes.
Add canned pumpkin and stir to incorporate everything together.
Add stock and soy milk, stirring to break up the pumpkin lumps.
Bring to a boil and lower heat. Simmer for 35 minutes.
Turn off heat and stir in lemon juice. Using an immersion blender or food processor, blend until silky and smooth. Taste and adjust seasonings. Serve with a few pinches of parsley.