Pumpkins can (don’t tell them this) be a little flat of flavor. The Caribbean Curry in this recipe usurps the typical nutmeg-based pumpkin spice and adds dimension. The coconut curry lends a booster to the natural sweetness of the fruit.

DETAILS
Makes: 8 1-cup bowls
Keeps: 4 days
Time (with prepared puree): 30 minutes

INGREDIENTS
1 cup finely chopped onion
1/2 cup celery
1 TBSP neutral oil (avocado, oil blend)
1 TBSP Caribbean curry
1/2 TBSP salt
1/2 TBSP white pepper
4.5 cups pumpkin puree
1.5 cups coconut milk
2 cups vegetable broth

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES
Toasted pumpkin seeds
Pumpkin Puree
Créme fràiche

WHAT TO DO
Heat a soup pot to medium high
Add oil, salt, white pepper, celery, onion and 1 TBSP Caribbean Curry
Bloom spices
Add stock and pumpkin puree and stir until they are completely blended
Add coconut milk and bring to temperature (165°F)


NOTES
If you need a little citrus, add zest or lime leaf when you are blooming the spices. The lime leaf takes about 20 minutes to incorporate into the soup. Do not add the citrus (and never citrus juice) after you have added the coconut as the milk will curdle a touch and you will lose the brilliance of the flavor to one that cloys.

Leave the vegetable stock out and use the puree as a plate sauce for your main course.

MENU SUGGESTIONS
At our table, this soup would be preceded by a fish spread and crisps. We’d follow it with pear and blue cheese, a cider braised brisket, roasted parsnips and a kale, wild rice salad.