By Lily22Gill, member
Posted: October 3rd, 2012
This festive Fall recipe is an amazing addition to any family meal. Its smooth, rich and creamy, with just enough spice to keep it interesting and have you coming back for more. Serve on it's own with a sauteed garlic beet greens side, or as a starter to any Fall meal.
2 or 3 small sugar pumpkins, halved and seeded
extra virgin olive oil
half red bell pepper
1 medium onion
3 garlic cloves
1 cup corn kernels (frozen is fine)
2 tsp cinnamon
1 tsp allspice
3 tsp curry powder
4 cups chicken broth
¾ can of light coconut milk
Salt & pepper to taste
several sprigs fresh sage, chopped finely
1. Preheat your oven to 400. Drizzle olive oil on the pumpkin’s skin side, salt and pepper the flesh side and place, flesh side down, on a baking sheet. Roast for 50-60 minutes, until the pumpkins are soft.
2. Process the pepper, onion, garlic and corn in a food processor until smooth. In a large pot on medium heat, heat 2 tbsp of extra virgin olive oil, add cinnamon, curry powder and allspice until incorporated. Add pureed veggie mixture to spicy oil.
3. When pumpkin is cool enough to handle, peel the skin and discard. Add the flesh to the pot with spices. Add chicken broth, cover and decrease heat to simmer for 15 minutes.
4. Transfer to food processor in batches and puree. When smooth, pour back to large stove-top pot and add coconut milk (upon tasting, you might be tempted to add more curry powder here, don’t!! The flavor will deepen as the soup steeps).
5. Sprinkle fresh sage on individual bowls and serve. Or pour into a hollowed-out pumpkin and serve with a ladle for a gorgeous and festive presentation!