Curried Pumpkin Soup

Name: Curried Pumpkin Soup
Yield: 4 servings
Ingredients: 1 2 medium onions, finely chopped (2 cups); 1 2 tablespoons unsalted butter; 1 2 large garlic cloves, minced; 1 1 1/2 tablespoons minced peeled fresh ginger; 1 2 teaspoons ground cumin; 1 1 teaspoon ground coriander; 1 1/8 teaspoon ground cardamom; 1 1 1/2 teaspoons salt; 1 3/4 teaspoon dried hot red pepper flakes; 1 2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling); 1 4 cups water; 1 1 1/2 cups reduced-sodium chicken broth (12 fl oz); 1 1 (14-oz) can unsweetened coconut milk (not low-fat); 1 1/4 cup olive oil; 1 2 teaspoons brown mustard seeds; 1 8 fresh curry leaves

From the kitchen of Carly

Silky pumpkin soup loaded with warming spices, coconut milk, and a gentle heat from red pepper flakes. Cumin, coriander, and cardamom build depth while ginger and garlic keep things grounded. Comfort in a bowl, without the heaviness.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 medium onions, finely chopped (2 cups)
12 tablespoons unsalted butter
12 large garlic cloves, minced
11 1/2 tablespoons minced peeled fresh ginger
12 teaspoons ground cumin
11 teaspoon ground coriander
11/8 teaspoon ground cardamom
11 1/2 teaspoons salt
13/4 teaspoon dried hot red pepper flakes
12 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
14 cups water
11 1/2 cups reduced-sodium chicken broth (12 fl oz)
11 (14-oz) can unsweetened coconut milk (not low-fat)
11/4 cup olive oil
12 teaspoons brown mustard seeds
18 fresh curry leaves

Instructions

Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.