Curried Pumpkin and Potato Soup

'Tis the season for all things pumpkin. I saw a funny photo the other day of a pet store trying to cash in on the "all things Pumpkin Spice" fall craze by advertising "Pumpkin Spice Crickets".

Well, sometimes you want to use up the abundance of pumpkin you grew or purchased without the same ol' pie spices. Here is a very delicious curried variation I came up with a week or so ago. 'Twas fairly spicy--you can tone it down by leaving out the chopped pepper (or just reducing the quantity.)

Bon appetit!

Curried Pumpkin and Potato Soup

Makes about 16 cups

2 tbsp. butter
2 tbsp. olive oil
1 large onion
4 cloves garlic, minced
3 tbsp. curry paste (mild)
1 spicy sweet pepper (2-4 tbsp.) (Or 1/4 tsp. cayenne pepper)
4" piece ginger, peeled and chopped fine
2 tsp.ground cinnamon
1 tsp. cumin seeds
1 tsp. black onion seeds
1 tsp. garam masala
4 green cardamom pods
6 whole cloves
5 c. pumpkin or butternut squash, roasted and mashed
5 c. potatoes, peeled and diced
5 c. homemade chicken stock
2 tbsp. maple syrup
1 c. premium (full fat) coconut milk
1 bay leaf
3 tsp. sea salt (or to taste)
Sprinkle cracked black pepper, to taste.
Plain yogurt or chilled coconut milk to garnish

Sauté onions in butter and olive oil in a large pot until soft and clear. Add garlic, curry paste, sweet pepper, ginger, cinnamon, cumin, onion seeds, garam masala, cardamom pods, and cloves. Sauté for several more minutes until garlic is aromatic and curry paste begins to separate. Add pumpkin, potatoes, chicken stock, maple syrup, coconut milk, and bay leaf. Cook until potatoes are soft. Remove from heat, add salt and black pepper, and use an immersion blender to blend potatoes and spices.

Serve with a dollop of yogurt or chilled coconut milk.

©2014 Talena Winters
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