Creamy Roasted Pumpkin Maple Curry Soup
Roasted Pumpkin Maple Curry Soup
Makes 6 – 8 servings
3 pounds pumpkin
3 tablespoons olive oil, divided
½ teaspoon dried chili flakes
1 tablespoon coriander seeds
2 tablespoons butter
8 fresh sage leaves
1 large onion, finely diced
1 carrot, peeled and finely diced
1 stick of celery, finely diced
3 cloves garlic, minced
1 teaspoon curry powder
4 cups vegetable stock
2 tablespoons pure maple syrup
1 cup heavy (whipping) cream, plus more for drizzling
Sea salt & freshly cracked black pepper
When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4 – 5 minutes). Set the temperature to 350 degrees F, and preheat, lid closed, for 10 – 15 minutes.
Pumpkin time! Halve the pumpkin and remove the seeds, then chop into wedges. Place the pumpkin on a baking sheet, then drizzle over 2 tablespoons of olive oil. In a pestle & mortar, bash together the chili flakes and coriander seeds until finely ground together. Sprinkle the spices all over the pumpkin, and season with a nice pinch of sea salt and pepper. Give everything a good toss to mix, then transfer the baking sheet to the grill. Roast for about an hour, until the pumpkin has softened beautifully and is slightly crispy. Perfect.
Soup time! Heat a large Dutch oven (or stock pot) over medium heat and melt 1 tablespoon of olive oil and the butter together. Add the sage leaves and fry until crispy, about 1 – 2 minutes, then remove with a slotted spoon and set aside. Add the onion, carrot, and celery, and season with a pinch of salt. Cook, stirring often, until the veggies are softened, about 6 – 8 minutes. Add the garlic and cook for 30 seconds, then add the curry powder and vegetable stock.
Meanwhile give the pumpkin a rough chop, then add to the stockpot and bring to a boil. Simmer the soup for 15 minutes, then blend with an immersion blender. Add the maple, cream, and season to taste with salt and pepper. Bring the soup back to a simmer and cook an additional 5 minutes. Garnish with those crispy sage leaves, and serve with an extra drizzle of cream, and a hit of olive oil and cracked black pepper . Delicious!