Pumpkin curry soup

We are overrun with pumpkin. My favorite way to eat the stuff is as soup, pie or cheesecake ingredient.

The soup:

If you want to save the pumpkin seeds for toasting, scoop the stringy stuff with the seeds out first and then steam a pumpkin; scoop the steamed pumpkin off the skin and put it into a food processor.

Saute two small or one large shallot (for one minute), add two or three cloves minced garlic (saute for another minute), remove from heat.

Add to the pumpkin in the processor the shallot and garlic, plus 1/2 cup sweet sherry or madeira (you can also add a little carrot if you like). Puree.

Pour the puree into a large stainless pan, add copious amounts of curry mix (to taste, of course). Cook on medium heat for about ten minutes to get everything to meld, stirring and adding stock frequently to keep the mix just shy of liquified. It will bubble.

To serve, ladle into bowls, and in each bowl pour 1/4 cup of heavy cream and swirl--twice. Add some chopped walnuts and chopped parsley garnish. Eat up.

[Robin Garr]

Try cutting it into cubes and roasting it. Toss with a few potatoes and onion chunks, tossed with olive oil and S&P, spread in a single layer on a baking sheet and roast at 400-450 for 20 minutes or until everything is tender and juicy on the inside, roasty and brown on the surface, and full of caramelized flavor. Eat as is or use as an ingredient.

Best. Pumpkin. Ever.

Try cutting it into cubes and roasting it. Toss with a few potatoes and onion chunks, tossed with olive oil and S&P, spread in a single layer on a baking sheet and roast at 400-450 for 20 minutes or until everything is tender and juicy on the inside, roasty and brown on the surface, and full of caramelized flavor. Eat as is or use as an ingredient.

Best. Pumpkin. Ever.

I'll give that a try.

My wife likes pumpkin sauce over pasta--I don't.

My wife likes pumpkin sauce over pasta--I don't.

Yeah, I find it too sweet (same with squash) for pasta. Small doses in ravioli work, but nothing too apparent like a sauce.

My wife likes pumpkin sauce over pasta--I don't.

Yeah, I find it too sweet (same with squash) for pasta. Small doses in ravioli work, but nothing too apparent like a sauce.

That's it--too sweet. I did have pumpkin ravioli a couple of times, with red pepper sauce. Liked that.

I'm with you both. Butternut squash sauces for ravioli seemed to be all the rage a few years ago, and I found them too sweet to eat much.

Mark Lipton

Cut butternut squash (or pumpkin) into 1/2" dice. Put 1 tbsp oil, 2 tbsp butter, 2 tsp cider vinegar (yes teaspoons), 1/2 tsp salt, 1/2 tsp sugar, and a dash of cinnamon and 1 cup cider in a pan, add the squash, and boil. Boil, boil, boil. When the liquid evaps, keep going and get a good roast on the squash. Mix with some toasted cashews and serve. Yum.

Try cutting it into cubes and roasting it. Toss with a few potatoes and onion chunks, tossed with olive oil and S&P, spread in a single layer on a baking sheet and roast at 400-450 for 20 minutes or until everything is tender and juicy on the inside, roasty and brown on the surface, and full of caramelized flavor. Eat as is or use as an ingredient.

Best. Pumpkin. Ever.

Yum! Kinda reminds me of my favorite butternut squash recipe...roasted fresh garlic, red bell peppers, and rosemary...topped with parmesan.

That's it--too sweet. I did have pumpkin ravioli a couple of times, with red pepper sauce. Liked that.

That would be good! I make a brown butter sauce for mine with carmelized onions and sautéed proscuitto and lots of fresh parsley. It kinda has that sweet/salty thing going for it.