Curried pumpkin soup
Serves 6to 8
No need to reserve pumpkin just for holiday pies; it's the star of this quick soup. “Once you discover how incredible canned pumpkin is, it will unlock a world of possibilities, from ravioli stuffing to savory breads to this incredibly fast soup with an herby pumpkin seed topping,” writes Ree Drummond. “It's one of the fastest recipes in (my new cookbook), and it's also one of the most surprisingly delicious.”
INGREDIENTS
4tablespoons olive oil, divided
1 large yellow onion, halved and thinly sliced
4cloves garlic, minced 2tablespoons minced fresh ginger
1 heaping tablespoon curry powder
Kosher salt and ground black pepper
2 (15-ounce) cans pumpkin purée
3 cups low-sodium vegetable broth
1cup canned full-fat coconut milk
1 tablespoon packed brown sugar
1/4 teaspoon ground cinnamon
1 cup pepitas
1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flatleaf parsley
DIRECTIONS
1. Heat 3 tablespoons of the olive oil in a large heavybottom pot over medium heat. Add the onion, garlic and ginger and cook for 2 minutes, so the flavors are released and the onion begins to soften. Sprinkle in the curry powder along with a pinch of salt and pepper and cook, stirring constantly, for another couple of minutes.
2. Stir in the pumpkin, then add the broth, coconut milk, brown sugar and cinnamon. Stir to combine and bring to a gentle boil. Reduce the heat and simmer for 10 minutes while you make the topping.
3. Pour the pepitas into a dry skillet over medium heat and lightly toss them as they toast, 3to 4minutes, taking care to not let them burn. Pour the pepitas into a bowl and add the cumin, garlic powder, a pinch of salt, the cilantro and the parsley. Stir the pepita mixture, drizzling in the remaining 1 tablespoon olive oil.
4. Stir the soup and add more salt if needed (you don't want the soup to be overly sweet). Dish up the soup and add a generous topping of the herby pepitas.