Curried Pumpkin Soup

I’m sheepishly sharing this a tad early.  Technically summer does not leave until September is ending, and in Florida it can last into October.  This soup came together nonetheless.  : )  It had been a great Saturday- taught Led Primary Series at Ananda Kula in the morning and then headed over to the Cummer Museum and spent some time goofing off with friends and my our kids.  And I must say, it was incredibly hot today (another strange non-reason to make an autumnal soup). Coming home, I soon realized I didn’t have much in the kitchen for dinner, so I went poking around in the pantry and came across a can of pumpkin. Besides a mean tofu pumpkin pie, I honestly can’t think of anything else to make with a can of pumpkin other than soup.  So while it isn’t pumpkin, spice and everything nice season, this recipe really hit the spot.  The curry just sings in your mouth and was such a joy to eat!



1 teaspoon yellow mustard seeds

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon turmeric

1/2 teaspoon black pepper 

1 teaspoon curry powder 

3 tablespoons ghee

1 can of pumpkin puree

1 cube of vegetable bouillon (Rapunzel brand is a favorite)

Salt to taste (keep in mind that your bouillon cube will have salt in it)

1 – 1 1/2 cups pure water 

4 small stalks of celery

1 yellow summer squash

1/2 of small onion 

3 leaves of chard 

3 cloves of garlic 



First thing to do is heat the ghee in your pot.  Add the spices to the ghee to heat.  When the mustard seeds are popping, add your chopped onion.  Wait until the onions have softened to add the garlic.  Once the garlic has become aromatic, add in your celery and squash.  Place the lid on the pot and allow to steam.  If needed, add a tablespoon of water to the pot to help this process along.  Sometimes there seems to be enough moisture from the vegetables as they cook, but you don’t want the pot to scorch.  Check after a minute how the steaming is coming along.  Give the vegetables a stir.  Add in your bouillon cube with a little bit of water (maybe a quarter cup) to begin to dissolve the cube and let it coat the vegetables.  Next add in your pumpkin puree and a cup of water.  If the consistency seems a little too thick, add in more water.  It is certainly more of a preference issue as to how thick or thin your soup should be.  Mine was somewhere in the middle.  The last thing to do is add in the chard.  When chopping chard a handy tip is to roll the leaves up together like a cigar and then chop it.  I chose to chop mine more fine for this batch of soup and it turned out well.  Allow it all to cook for a little bit longer, allowing the flavors to meld.



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