It’s time for all things Pumpkin!
I love this time of the year! Autumn is probably my favourite season. It’s not hot but it’s not cold. The Fall gives us crisp mornings, warm afternoons, and cool evenings which are perfect for sleeping with the windows open. The changing of the leaves, the pumpkins, the corn mazes, the apple picking, and the family get-togethers. There’s something magical about it!
We live in an amazing area where the deciduous trees go on full display; with fiery reds and golden yellows with bursts of vibrant orange. Coming from a Province that is 99% green 24/7 – 365… British Columbia is beautiful but Ontario has some serious pizazz!
There’s also something special about the food available in the fall. I have a few recipes which my family begs me to make every year. This one for soup is one I’ve been making for over 20 years.
Shash’s Curried Pumpkin Soup
- 2 tablespoons butter or margarine
- 1 cup (1 small) chopped onion
- 2 large cloves of garlic, finely chopped
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 3 cups chicken broth
- 1 can (15 oz.) 100% Pure Pumpkin (NOT pie filling)
- 1 can (12 fl. oz.) Evaporated Milk
- Garnish how you like
MELT butter in a large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt, and pepper; cook for 1 minute.
ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Blend or Puree (in batches, if necessary, I use a pureeing wand so I don’t have to move the soup). Blend until smooth. Serve warm.
That cheese cake looks lovely. I think it might be worth another try. Cheese cakes scare me: will it fully cook? Will it over cook and crack? Will it sink in the middle? I'll let you know.