Spiced Fall Pumpkin SoupFrom GOLDEN STAGE INN
Prep Time:20 minutes
Cooking Time:30 minutes
This recipe features Garam Masala and curry powder to add warming spices to your life as the weather begins to chill. Using the bounty of the fall harvest, this soup is quick and easy to create. You can make your own Garam Masala spice mix, or find some pre-made at most grocery stores. This recipe also uses Woods' Boiled Cider, a classic Vermont ingredient. You can find it a half hour from our Inn, or order it online from King Arthur Flour.
- 2.25 cups stock (veggie or chicken)
- 1/2 pie pumpkin
- 2 tbsp olive oil
- 1 onion
- 2 small apples (or one large apple)
- 2 garlic cloves
- 1 tsp garam masala
- 1/4 tsp curry powder
- 1/2 tsp salt
- 1 piece ginger (thumb-sized)
- 3 tbsp Wood's boiled cider
1. Prepare pumpkin by cutting it in half and seeding it. Place the two halves on a baking tray with a bit of water, open sides down. Bake at 350 degrees Fahrenheit for 40 minutes, until soft.
2. Chop onions and apples. Finely dice ginger and garlic.
3. Warm stock in a medium-sized pot with 2 tablespoons of Woods' boiled cider. Scoop out a half of the cooked pumpkin, and add to the stock. Sprinkle 1/2 teaspoon of garam masala over the mixture and stir to combine. Cook on medium high heat until simmering, then turn heat to low and simmer until the other ingredients are ready.
4. Warm olive oil in a pan over medium high heat. Add onions and cook until translucent, then add apples and continue to cook. When both apples and onions are soft, turn heat to low and add ginger, garlic, curry powder and 1/2 teaspoon garam masala.
5. Add mixed sauteed ingredients to the pumpkin stock and stir. Simmer on medium low for another 5 minutes.
6. To puree the soup, I used an immersion blender. If you do not have an immersion blender, you can use a stand-up blender or food processor. Taste your soup and add extra curry powder or garam masala if desired.
7. Serve with a drizzle of boiled cider accenting each bowl.