A couple of weeks ago I was sick and in the seasonal coconut-curry frame of mind. I put together this soup based on a number of recipes that came up in a search. I didn't take photos of the process (after several years of food blogging I still often forget – or don't because I don't intend to blog about it) but I got photos of the end result. The leftovers were eaten with different toppings than the original serving.
This makes around 6 cups. I ate it over 3 meals. INGREDIENTS
1 tablespoon coconut oil
1 onion, diced
2-4 cloves of garlic, minced
1 tablespoon ginger, minced or grated
1 teaspoon curry powder OR curry blend (see below)
1/2 teaspoon ancho chili powder or another smokey spice. (I used ancho, but smoked paprika would work.)
1/2 – 796 mL/27 oz can pumpkin puree (or 2 15 ounce cans)
4 cups (a full 1 litre jar) stock: Turkey, chicken or vegetable
1 cup coconut milk
Optional: 1/2 cup sherry or white wine
Salt, to taste
Any combination of Sour cream, kefir or cashew cream, onion jam, avocado, hemp seeds, pecans, pumpkin seeds.
1. Heat a large soup pot over medium-high heat. Add coconut oil and melt.
2. Add onion and do not stir. Allow onions to brown on one side, then flip and allow to brown on other side.
3. Add garlic and ginger, stir, and cook for 1-2 minutes, until garlic becomes fragrant and slightly brown.
4. Add spices and stir until just toasted. Watch careful and do not burn. This could take 45 seconds to a minute. They will be fragrant.
5. Add stock, coconut milk, sherry or wine (if using), salt to taste (start with a pinch)
6. Reduce heat to simmer.
Serve with suggested toppings. The first serving I had was garnished with onion jam, a splash of kefir and avocado. The avocado was really good in it. The second time I was craving crunch and stirred in hemp seeds and pecans with some kefir.
When I've made it (when I was out of store-bought curry blend) I made it with equal parts ground cumin, ground coriander, turmeric, half as much chili powder as the first three and twice as much mustard powder as the first three.
E.g.: 1 tablespoon of cumin, coriander and turmeric, 1.5 teaspoons chili powder and 2 tbsp mustard powder, which makes a little over 1/4 cup. Once, in a pinch, I used actual liquid yellow mustard in place of mustard powder. It wasn't the best curry blend but it did the trick at the last minute.
Play with ratios until you find one you like.
If you're not going to use it all at once, store in an airtight container or resealable bag.