I’ve had a jar of Danival Organic Puree Pumpkin languishing in the back of my cupboard (bottom shelf) for years. I bought two jars of the stuff to make pumpkin pie and a failed experiment with the first jar led me to conclude that was NOT the pumpkin pie puree I was looking for (but really, is there any substitute for Libbys?).
But with this recent detox and the sudden inclusion of lots of soup in my life, I decided to unleash the pumpkin in hopes of a quick lunch soup fix. The fix was a success, using a recipe from the ever reliable How to Cook Everything: Vegetarian by Mark Bittman. It’s my most loved and most used cookbook and once again it delivered the goods. His recipe uses fresh pumpkin but here’s how I did it using pumpkin puree.
- 1 Tbsp vegetable oil
- 1 onion
- 1 Tbsp curry powder (I made my own using Mark Bittman’s fragrant curry powder recipe)
- 3 cloves garlic, minced
- 1 Tbsp grated ginger
- 500g jarred or canned pumpkin puree (or 3lbs fresh winter squash like butternut or acorn, peeled and chopped)
- vegetable stock or water
- Heat the oil in a large pot on medium heat. Add the onion and cook slowly until the onion is soft and translucent.
- Add the curry powder, garlic and ginger and fry for another minute or so until fragrant.
- If using pureed pumpkin, remove the pot from the heat. Add a little water and scrape up any spices that have stuck to the bottom of the pan. (If using fresh pumpkin, add the pumpkin with enough water or stock to cover and simmer until the pumpkin is soft.)
- Put the onion mixture into a blender with the pumpkin and enough water or stock to achieve a desirable soup consistency.
- Put the blender contents back into the pot and on the heat. Let it heat thoroughly. Taste, season and serve.