[at-l] OT sorta - Famouse SORUCK Curried Pumpkin Soup

[Carla & Dave Hicks]

Got an off list question about salt & pepper.

IMHO -- with the curry, black pepper is not needed.

Also, generally, the broth will have enough salt for my taste.

However, adjust to your taste.

Chainsaw


----- Original Message ----- 
From: "Carla & Dave Hicks" <daveh at psknet.com>
To: "Jan Lite" <liteshoe at gmail.com>; <at-l at mailman.backcountry.net>
Sent: Sunday, November 11, 2007 10:49 PM
Subject: Re: [at-l] OT sorta - Famouse SORUCK Curried Pumpkin Soup


Jan, et al

I really don't have a recipe.  It is more of a concept.  And there are
options.

Option 1:

Vegan vs. chicken broth.  I do both, depending on who is coming.  I think that
the SORUCK you are referring to was vegan.

Option 2:

Curry powder vs. Curry paste vs. your own mix of herbs and spices.

Option 3:

Fresh Pumpkin cooked and home mashed vs. caned solid-pack pumpkin -- not pie
filling

Option 4:

Light or dark.

OK make your choices.

Ingredients:

Butter
Onion
Curry powder or Curry paste or a mix of herbs and spices
Pureed Pumpkin
Broth (chicken or vegan)
Unsweetened coconut milk (not low-fat) and/or Heavy cream
Black rum

1) Cook pumpkin and mash, or open can(s) of solid-pack pumpkin  -- say about
6-8 cups would work as follows.  Set aside.

2) Sauté or sweat onions until soft in butter -- say 2 medium for this amount-
BTW you can also add and  sauté a couple cloves of garlic.

3) In a separate pan cook 2 teaspoons, or so, brown mustard seeds (or use a
mix of brown and black) in oil (I like to use sesame) over low/medium heat
until they start to pop, take off heat and add 10-20 fresh curry leaves
quickly cook for a few seconds then cool slightly with a bit of broth, then
add 3/4 - 1 1/2 teaspoon dried hot red pepper flakes, 1-2 tablespoons minced
peeled fresh ginger, 2-4 teaspoons ground cumin, 1-2 teaspoon ground
coriander, and 1/8 - 1/4 teaspoon ground cardamom.  (BTW -- I don't actually
measure that closely.)  Mix well. add to soft onions.

Or, just add Curry powder or Curry paste to the soft onions..

4) Add broth, coconut milk, and pumpkin and simmer at a very low heat,
uncovered, stirring occasionally, 30 minutes, or so.  You are just blending
flavors here, as everything is already "cooked."

5) Add Heavy cream, if used

6)  Purée soup in batches in a blender, or food processor, until smooth (use
caution when blending hot liquids), transferring batches to a large bowl, and
then return soup to pot.

7) Adjust consistency with additional broth in the pureeing, or back it pot,
as needed.  Or if you need to thicken adjust with corn starch, potato flour,
etc

8) Keep soup warm over low heat.

9) Just before serving, stir in rum (dark of light) to taste.

Optional: Serve with a dollop of sour cream and/or chives

Optional: Add bite sized chucks of cooked fall vegetables (roots) or raw
pealed apples.

Some folk are locked into "pumpkin" as "pie" -- sweet w/ nutmeg. I don't.
However, if you want you can add sugar and or nutmeg.

Chainsaw




----- Original Message ----- 
From: "Jan Lite" <liteshoe at gmail.com>
To: <at-l at mailman.backcountry.net>; "Carla & Dave Hicks" <daveh at psknet.com>
Sent: Sunday, November 11, 2007 8:50 PM
Subject: OT sorta - Famouse SORUCK Curried Pumpkin Soup


Dave,

Should you care to share it here onlist - as it is a SORUCK classic, and
still spoken of in the glowing terms of a hiker hit - I would dearly love
your curried pumpkin soup recipe.
I asked here onlist because with Thanksgiving coming upon us, it might serve
the many.
I've got me a big pumpkin! And curry. So I know two of the ingrdients.
Can you fill in the gaps?


-- 
"The Ordinary Adventurer"
A new backpacking adventure book
http://www.FunFreedom.com




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