After experiencing the coldest December on record in North Carolina, we traveled north to New Haven. Outside the window I watch frequent flurries and listen to the house groaning at the wind's onslaught. I'm cowering indoors, blowing my nose until it turns Rudolph-red, and sipping soup: a warming, creamy flame-colored soup made out of my #1 vegetable: pumpkin.
Thomas made it for dinner tonight. Doug has been making a pumpkin-bean soup all year so his house is filled with canned pumpkin and canned beans. He also, unbeknownst to him, owned 2 cans of coconut milk from our last visit. We were low on fresh ingredients so Thomas and I racked our brains and after some Internet research and more brain-racking thought up this soup—which with a little cooking down could be a taste-tastic pumpkin curry. Thomas adjusted the flavors and made it perfect.
People very much enjoyed Thomas's supper and afterwards, brimming with confidence, he agreed to a game of Scrabble with me and Doug. Although an underdog in the first half of the game, I won by a nose at the end. I hope that this latest soul-crushing defeat will not affect Thomas's future culinary endeavors on our behalf.
1 onion, chopped
3 Tablespoons canola or vegetable oil
1 Cup vegetable broth
1 14-ounce can of coconut milk
1 15-ounce can of puréed pumpkin
1 heaping teaspoon ground cumin
1 heaping teaspoon curry powder
1 heaping teaspoon ground ginger
a pinch of salt
a pinch of cayenne (optional)
1) In a large soup pot, sauté the onion in oil until soft.
2) Add everything else and stir. Bring to a boil.
3) Simmer 15 minutes, stirring to keep from sticking.
4) Taste and adjust spices or broth.
You can purée the soup at this point if you don't like the pieces of tasty onion. They were fine with me and Thomas.
Serves 5 or 6 people.
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