Recipe: PUMPKIN CURRY SOUP - Bon Ap

PUMPKIN CURRY SOUP  

      

This glorious, lush soup is ideal for autumn.

1 large pumpkin
2 sticks butter, divided
1 tablespoon coriander
2 teaspoons cardamom
1 teaspoon ground cloves
1 - 2 dried chili peppers, chopped
1 teaspoon fennel seeds
salt, to taste
2 large yellow onions, peeled and diced
2 red bell peppers, seeded and diced
3 carrots, peeled and diced
2 - 4 quarts chicken stock (may need more depending on the size of the pumpkin)
2 tablespoons good-quality curry paste (red or yellow)
2 (15-ounce) cans coconut cream

1. Preheat oven to 375 degrees.
2. Cut off the top of the pumpkin and scrape out all the seeds.
3. Drop 1 stick of butter into pumpkin along with the coriander, cardamom, ground cloves, chili peppers, fennel seeds and salt.
4. Put the lid back on the pumpkin, and bake on a cookie sheet in the oven for 1 hour.
5. Remove and let cool at least 30 minutes.
6. In a stockpot, sauté onions, bell peppers and carrots with remaining stick of butter until softened.
7. Scoop flesh and spices out of the shell of the pumpkin. Add to stockpot. Add chicken stock.
8. Add curry paste and coconut cream to the pot. Puree until completely smooth. Serve hot. Serves 10 - 15.

“Bay Appétit”