This isn’t a dish I would have made a few years ago.
That’s one of the things I love about cooking. There’s always something new to taste and try.
I sometimes joke about how particular ingredients are “trendy” in the food world. Garlic scapes were all the rage a few years ago. This past spring, I heard more about pea shoots than I have in my entire life. And, then there’s the hype over the cupcake, wait, no the doughnut… Have you tried making macarons?
The thing is, all joking aside, I love food trends. I love to try new things and expand my culinary horizons. I may not like everything, but I will try anything at least once.
Until somewhat recently, all things “curry” scared me. I had a taste of curry powder a while ago and it left a bad taste in my mouth… Literally and figuratively. And, I stayed away from it for a very (very) long time.
Last winter, I decided to give the whole curry thing another try. I couldn’t tell you why. I ordered a jar of curry powder from my favorite spice place and decided I was going to learn to use it. And like it. And, I did.
While I still don’t put it on everything, I have started to appreciate the smell of the warm spices wafting through my kitchen on a chilly day. It makes sense… I love cumin, cardamom, coriander, and cinnamon. I put them in everything, I just don’t always use them together. And, turmeric? Well, I’m beginning to like it more and more.
Perhaps there is something to the whole curry thing after all.
Curried Pumpkin Apple Soup
This pumpkin apple soup has become a favorite of mine this fall. The addition of the curry powder takes an already warm and cozy dish up a notch. It’s perfectly fine on its own, but a dollop of creme fraiche and a sprinkle of pumpkin seeds dresses it up enough for a dinner party.
I will be honest with you. I could blend my own spices each time I cook a curry (and I have). But, when I’m just throwing together a quick dinner (like this one), I often use curry powder. My favorite is the Maharajah Curry Powder from Spices Inc.
- 1 tablespoon coconut oil
- 1 tablespoon curry powder
- 2 carrots, diced
- 1 yellow onion, diced
- 1 rib celery, diced
- 1 apple, peeled and diced
- 6 cups roasted pumpkin (or butternut squash) puree
- 1 cup vegetable stock (or water)
- Kosher salt
- Creme fraiche (optional)
- Pumpkin seeds (optional)
Heat the coconut oil in a large pot or dutch oven over medium heat. Add the curry powder, and cook in the oil until fragrant, about 1 minute. Add the diced carrots, onion, celery, and apple, and saute until tender, approximately 6 – 8 minutes.
Add the pumpkin puree and vegetable stock (or water), and stir to combine. Simmer for 10 – 15 minutes. Transfer to a blender and blend until smooth (working in batches, if necessary). If you like your soup thinner, add more stock or water. Season to taste with salt and additional curry powder (if needed).
Serve warm topped with creme fraiche and pumpkin seeds.