Maple Curry Pumpkin Soup with Candied Pumpkin Seeds

Fall is here. In Atlantic Canada, that means the leaves are starting to turn from green to a gorgeous deep red and orange. Hoodies can be seen as far as the eye can see. And pumpkins, squash, and apples are finally making it to the local market. I’m always slightly bummed when fall comes because it means the end of summer produce (especially tomatoes & basil. I love you, tomatoes & basil), but what comes with fall harvest is absolutely amazing.

There are few things more comforting that a warm bowl of soup on a cool fall day. Here is my recipe for Maple Curry Pumpkin Soup. A little sweet, and a little spicy. My favourite kind of comfort food.

Maple Curry Pumpkin Soup with Candied Pumpkin Seeds

Serves 6 – 8

For the Soup:

1 large pie pumpkin

1 large apple, diced

3 cups chicken stock

1 large onion, finely diced

2 garlic cloves, finely minced

1 tbsp diced cilantro stems

1 tbsp curry powder

1 tsp chili flakes

¼ cup + 1 tbsp pure maple syrup

1 cup coconut milk

1 tbsp butter

Cilantro

For the Pumpkin Seeds

1 cup dry pumpkin seeds

1 tbsp maple syrup

1 tsp curry powder

1 tbsp grape seed oil (or vegetable oil)

Pinch of salt

1. Preheat your oven to 400 degrees.

2. Cut your pumpkin into quarters and reserve the seeds. Rub the pumpkin quarters with about 1 tbsp of olive oil and season with salt & pepper. Bake on a baking tray for 45 minutes, or until fork tender. Remove the pumpkin skins and mash the flesh well.

3. Heat a large pot over medium heat and add your butter. When the butter is melted, add your diced onions and garlic and sauté for 5 minutes, until the onion has started to soften. Add your stock, coconut milk, pumpkin, curry powder, and chili flakes, and apple, and bring to a simmer. Cook on medium low for 15-20 minutes.

4. Add your maple syrup. Using a hand blender, puree the soup until smooth. Season with salt & pepper.

5. Top your soup with fresh cilantro, diced chili, pumpkin seeds and a dash of cream.

Pumpkin Seeds

Dry your pumpkin seeds with paper towel, removing any liquid. Heat a pan on medium. Add 1 tbsp of grape seed oil. When the oil is hot, add your pumpkin seeds and curry powder. Fry your seeds, turning often, for 6 – 8 minutes, until they start turn golden brown. Add your maple syrup, and keeping your seeds moving constantly, fry for another 2 or 3 minutes.

Place your seeds on paper towel to remove excess oil,  but only for a second, or they will stick to the paper. Place on a baking sheet and allow to cool. Once they’ve cool, break apart. (you can store leftover seeds in a mason jar for about a week/if they last that long).

1 Comment

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