In the USA, we usually put pumpkin in sweets, pumpkin pie, anyone? Savory uses which have turned up during my adult years, seem creative, sophisticated, and European.
I still remember the first time I had pumpkin and Italian sausage ravioli. It seemed like an unlikely combination, but surprisingly good. Like much of the world, savory dishes, like a pumpkin soup, are the normal use for pumpkin in Poland.
Thick and creamy, this soup had just enough spice. The heat was ever so subtle, almost an afterthought. You’ll want to have pumpkin soup again before winter is over. It’s a good idea to keep some of your puréed pumpkin in the freezer!
- 2 tablespoons butter
- 1 onion, diced
- 1 clove garlic, minced
- pinch of red pepper flakes
- 3/4 teaspoon curry powder
- 1/8 teaspoon cumin
- dash cayenne
- 3 cups pumpkin puree
- 2 1/2 cups chicken broth (or vegetable broth)
- 1 cup milk
- 1/4 cup brown sugar (I used a dark Muscavado)
- 1/4 cup cream
- salt and pepper, to taste
- Melt butter in soup pot over medium high heat
- Add onion and cook until translucent
- Add garlic and cook for about 2 minutes
- Add the next four spices, cook one minute
- Add pumpkin and broth, reduce heat and simmer for 20 minutes
- Remove from heat and puree, I used an immersion blender
- Add milk, brown sugar, and cream over medium heat, stirring until combined and sugar has dissolved
- Adjust seasonings as needed. I make my broth with bouillon cubes, so mine needed very little salt, but I did give it a generous grind of black pepper