Curried Pumpkin Soup
|Category:||Soup, Lunch, Dinner|
Adapted from Joshua Bousel
|Ingredients:||2 medium sugar pumpkins, halved and seeded
2 tablespoons butter, melted
Freshly ground black pepper
1 tablespoon olive oil
1 large yellow onion, chopped
1 tablespoon fresh ginger, minced
2 teaspoons yellow curry powder
1 teaspoon whole mustard seeds
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper
6 cups low-sodium chicken stock
¼ cup heavy cream
1 tablespoon turbinado sugar
½ cup organic Greek yogurt, for serving
|Directions:||When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush exposed flesh of pumpkin with butter, then season lightly with salt and pepper. Place pumpkin halves over cool side of grill, cover, and cook at medium heat until paring knife can be inserted in middle of pumpkin with no resistance, about 45 to 60 minutes. Remove pumpkin from grill and let sit until cool enough to handle. Scoop out flesh of pumpkin halves into bowl and discard skin, you should have about 4 cups of pumpkin.
Heat olive oil in large Dutch oven over medium heat. Add onions and cook until softened, about 5 minutes, stirring occasionally. Add ginger, curry powder, mustard seeds, cumin, and cayenne and cook until fragrant, about 1 to 2 minutes. Add chicken stock and pumpkin and bring to a boil. Reduce heat to low and simmer for 15 minutes.
Working in batches, puree the soup in blender until smooth. Return soup to dutch oven over medium heat and stir in heavy cream. Heat until warmed through. Season with salt, pepper, and sugar, to taste.
To serve, ladle the soup into bowls and top with a dollop of yogurt.