I have this recipe from my mother in law who is truly an exquisite chef. Born in New Delhi, trained in France, she is highly skilled at taking whatever is in the house and making it gourmet. Can an amateur cook like me pull it off? She seems to think so.
Here's the recipe:
Nani's (should be Dadi but the children got confused with "daddy")
Curried Pumpkin Ginger Soup.
2 tablespoons butter or olive oil
2 cups finely chopped onion
2 garlic cloves, minced
I small boiled peeled potato cubed
1 1/2 tablespoons peeled fresh ginger, minced
1/8 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
1 tablespoon curry powder
3/4 teaspoon ground red pepper (cayenne), or to taste
2 15-ounce cans solid-pack pumpkin
6 cups water or milk
1 1/2 cups good-quality vegetable broth or chicken broth
1 14-ounce can unsweetened coconut milk or pint of half and half
Juice of half a lemon
Salt to taste.
1. In a large soup pot, heat butter or olive oil over moderate heat and add onions. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic, ginger and potato, continue cooking for 1 minute, stirring constantly. Add spices and puree in a blender or food processor with a little of the broth and return to the soup pot..
2. Add salt, pumpkin, water, broth, and coconut milk, stirring to combine and simmer gently, uncovered, about 20 minutes, stirring occasionally.
3. Serve immediately, or refrigerate, covered, for 1 day. Reheat when ready to serve.
Squeeze some lemon juice and garnish with chopped cilantro, or thinly slivered fresh ginger. Yummy!
serves 10 -12
If you make it, let me know! Jackie