In which I demonstrate I can follow a recipe

Mark Bittman‘s book “How to Cook Everything Vegetarian” is, quite frankly, brilliant.  We had a ton of produce from our CSA and I needed to do something with it…fast.  Tomato sauce is easy and I made a bunch, ‘getting rid’ of the extra tomatoes that were accumulating everywhere like tribbles.   So, cracking open this massive tome I found and made:

Indian Style Pumpkin Soup

  • 3 tablespoons butter
  • 3 lbs pumpkin (or squash) cut into 1-2 inch cubes
  • 1 medium onion, roughly chopped (I used a white onion but I don’t think it matters)
  • 5 cups vegetable stock
  • 1 tablespoon each:  minced garlic, minced, fresh ginger, curry powder
  • 1 cup coconut milk
  • 1/4 to 1/2 cup chopped cilantro (optional)

Heat the butter on medium-high and once it’s melted, add the pumpkin and onion.  Cook until the onion is soft (the book says 5 minutes but I had a small pot and had to keep stirring it to distribute the heat so it took longer).  Add the garlic, ginger and curry powder and cook for an additional minute or so.  Add the stock, bring to a boil and lower the heat so you’ve just got a little bubbling action going.  Partially cover and cook, stirring occasionally for 30 minutes.

Puree the soup (I ladled it out into a blender and did it in batches).  Once it’s all pureed, put it back on the stove on low heat and mix in the coconut milk and the cilantro.

I served it over rice made with vegetable broth, rather than water to add a bit more flavor. Very filling, very tasty.

Particularly good with some nice, substantial bread.

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