Spiced Pumpkin Soup

We received a Sugerpie pumpkin in our produce shipment from Farm Fresh to You. I really didn’t know what to do with it. My plan was to stick it by the front door and see if it would make it to Halloween but Mike had other ideas. He wanted to make soup and that’s exactly what he did (with a little help from me….).

spiced pumpkin soup garnished w/ heavy cream, cilantro & roasted pumpkin seeds

The ingredients used in this dish were pretty unique for a pumpkin soup (banana, coconut and curry) but they all melded perfectly. The flavor was not overly sweet and the spice was subtle. I actually added a little extra condensed milk because I prefer the sweetness. When we make this again I might even use regular coconut milk instead of unsweetened. I wish I had smell-o-vision because this had a wonderful aroma. If you want an early taste of the holidays try this sumptuous soup. I’m glad Mike saved the pumpkin from its Halloween demise…

Recipe source: Bon Appétit Magazine РNovember 2002
Recipe link
Need instructions for cooking a pumpkin? Look here

Note: This is my entry for the First Thursday: Color orange event (Hey, it started out orange!) held by Michelle @ Thursday Night Smackdown


One Response

  1. […] Bay Area Foodie comes a delicious and unique sounding spiced pumpkin soup garnished with cream, cilantro and roasted pumpkin seeds from the November 2002 issue of Bon Appetit. Delicious because it is filled with things I love, […]

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