Tuesday, November 13, 2012

Tubby Tuesday: Pumpkin Curry Soup

I've decided to combine some of my hobbies with my blog for a couple of reasons.  
  1. It will encourage me to post more.  And I know you want that.
  2. My family has been relatively normal lately.  I'm not really sure what's going on.  It's strange and awkward and new and I'm not sure that I like it. 
I decided to start posting a few of my favorite recipes.  Why?  Because recipes and food makes sense.  You see, I love to eat.  And that necessitated a love of cooking.  

So with that, let's have a grand flourish and unveil..... Tubby Tuesday.  Let's get started, shall we?


Maybe it's because it's finally feeling like fall here on the Texas Gulf Coast.... Maybe it's because pumpkin is absolutely everywhere this fall... Maybe it's because I recently watched The Best Exotic Marigold Hotel.  It's a great film.  You should watch it if you haven't already.

Anyway, I've been craving a pumpkin soup.  There are a lot of them out there, but I wanted something simple, and fairly quick to make.  I wanted something creamy.  I wanted something with a flavor that didn't say "Hey, you're eating a squash."

I happened upon a recipe for curry soup on the best ever online store for spices.  I think I'm in love.  Really.  Not only do they have great mixes of spices, and practically every spice under the sun, they also have recipes posted on their page.  I highly recommend this site:  Spices by Spice Barn.  That's where I came across an intriguingly simple recipe for Pumpkin Spice Curry.  Which I have amped up a bit with a few additions for a really simple, fairly quick to make, creamy, non-squashy soup that's perfect for fall.  I also had to make a few changes simply because tomatoes make me sick.  Really.

Pumpkin Spice Curry

Check out that totally awesome cell phone pic.  I know what you're thinking "This girl is a real are-teest!"

(adapted from www.spicebarn.com's Pumpkin Curry Soup)

1 tbs Vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 Granny Smith apple (peeled, cored, and finely chopped)
1 1/2 tbs curry powder
3 tbs white flour
1 15 oz. can of pumpkin puree
2 14 oz. cans of clear, low-sodium chicken broth (if you want a thinner soup, use more broth!)
1 cup half-and-half
1/2 tsp sugar
salt and pepper to taste
sour cream for serving

1.  Heat oil over medium heat.  Saute onions until clear.
2.  Add garlic and heat for two minutes.
3.  Stir in curry powder and white flour.  Heat for two minutes, stirring constantly.
4.  Add pumpkin, broth, sugar, and apple.  Bring to a rolling boil.
5.  If you have an immersion blender, then you are just doing all right.  Blend your soup smooth.  If you don't have an immersion blender (like me) then use a regular ol' machine and blend in batches until smooth.
6.  Return to pot and add half-and-half.
7.  Simmer over medium heat for 15 minutes.  Salt and pepper to taste
8.  Serve in bowls (duh) with a dollop of sour cream.

Enjoy it.  I did.