Reader Recipe
Curried Pumpkin Soup With Cilantro Chutney

Janet Rose | San Bernard EC

We love the creative, exotic spin on this silky soup. Curry, bright orange juice and a cilantro chutney pair beautifully with the sweetness of pumpkin. “This soup can be served hot or cold,” Rose writes, “and can be made with any winter squash in place of the pumpkin. You can also use canned pumpkin purée.”

Soup

2 tablespoons butter
1 cup chopped onion
1/2 cup chopped shallots
1 clove garlic, chopped
6 cups cubed fresh pumpkin (about a 4-pound pumpkin)
1 tart apple (preferably Granny Smith), peeled, cored and chopped
4 cups chicken broth
1 cup orange juice (preferably fresh)
2 tablespoons curry powder
1 teaspoon minced fresh dill
1 teaspoon grated orange zest
1 cup heavy cream
Salt and pepper to taste

Cilantro Chutney

2 cups fresh cilantro (leaves and tender stems)
1/2 yellow pepper, diced
1 hot chile (preferably red), seeded and chopped
1/4 cup roasted sunflower seeds
1/2 teaspoon roasted cumin seeds
1 teaspoon orange juice

1. Soup: Melt the butter in a large saucepan (or Dutch oven) over medium heat. When the butter has melted, add the onion, shallots and garlic and cook, stirring, until the vegetables are softened (but not brown), about 5–7 minutes. Add the pumpkin, apple, chicken broth, orange juice, curry powder, dill and orange zest. Bring the mixture to a boil, then lower heat and simmer about 40 minutes, until the pumpkin is very soft.

2. Remove the soup from heat and allow to cool briefly, then purée the mixture in a blender or food processor (in batches if necessary). Return the purée to the pot, stir in the heavy cream, season to taste with salt and pepper and rewarm, if necessary, but do not allow the soup to boil.

3. Chutney: Combine all the ingredients in a food processor or blender and process into a coarse purée. Add additional sunflower seeds if the chutney is too thin. Serve immediately, or cover with plastic wrap and store in the refrigerator up to one day in advance.

4. To serve the soup, ladle it into bowls and garnish with a spoonful of the cilantro chutney.

Serves 6–8.

Cook’s Tip

For a thicker texture, drain the pumpkin before puréeing, reserving the liquid, then add enough broth to create the consistency desired. This soup has a bright citrus flavor—to tone it down, use 1/2 cup orange juice and an additional 1/2 cup chicken broth.

2 Comments Post Your Comment »

I made both the soup and the Cilantro Chutney exactly to the recipe. Usually recipes I find here are quite reliable so I don't know what went wrong. The curry was overpowering in the soup but that might just be my taste buds, but the Chutney was inedible. All my ingredients were fresh but it was so bitter, unpleasant and just horrible. I thought it was such an odd combination but I went ahead with it...I hate wasting ingredients. Can someone tell me what might have gone wrong?
Jo Ann Kugle - Austin, TX - Pedernales Electric Cooperative, Inc. (October 13, 2018)
I’m sorry you had a bad experience with this recipe. You can certainly reduce the amount of curry in the recipe if that suits your taste (I thought the balance was OK with the cup of heavy cream rounding things out). In terms of the chutney, I think there are two possibilities. Toasted cumin seeds do have an assertive earthy flavor that you either like or not--you could certainly leave them out entirely. The sunflower seeds should add a rich nuttiness, but seeds and nuts can go rancid (I store mine in the fridge) so that’s another possibility. Feel free to swap the seeds out for your favorite nut, or omit the cumin and seeds entirely and you’ll have a lighter, fresh herb garnish. Thanks for your interest in our food pages, and kudos to you for trying a new and different recipe.
Paula Disbrowe, Food Editor - Austin, TX - (October 23, 2018)

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