This was one of those nights! Hadn’t really spent any time thinking about dinner, but my husband’s on a special diet right now, and knew that I had to put something together! Looking in my diverse pantry, I kept seeing things that would really be good, but most of them were on the “no” list. So using some really basic items (all of which were on the “yes” list), I pulled a really tasty soup out of a hat. It is filling, so we were satisfied with just the soup, no side dishes, no bread. I feel guilty eating a variety of foods when the one other person eating just has a whole long list of “no’s”.
Of course, now that I’ve made it, I know I’ll make it again. It is so easy, vegan, too, if that’s required.
I had two lovely little pumpkins from jollity Farm sitting waiting patiently for me to put them to good use. A quick peel & chop and they were in a pot, gently simmering until soft, drained, and then mashed.
1 T oil
1 T curry powder
½ t salt
4 c vegetable stock (2 c + 2 c)
1¾ c mashed pumpkin (or tinned in a pinch) – or perhaps try Kabocha or Butternut squash.
Coconut milk to drizzle
Parsley to sprinkle
Peel & chop the onion.
Peel, core & chop the apple.
Peel & chop the potato.
Heat the oil in a large saucepan over medium heat.
Add in the onion, and cook until golden brown, about 5 minutes.
Bring to a boil.
Reduce the heat to a simmer, cover, and cook for 20 minutes until the potatoes are soft.
Turn off the heat.
Stir to combine.
Using an immersion blender, process the soup until velvety smooth.
Stir in the remaining 2 c of vegetable stock, ½ a cup at a time, as you process the soup.
It should be a nice thick consistency. Depending on the density of the pumpkin, you may not need all of the 2 cups.
Once the soup is processed until smooth, turn the heat back on, and bring back to a gentle simmer.
Continue simmering for 10-15 minutes.
Serve with a drizzle of coconut milk, and a sprinkle of chopped parsley.