Thanksgiving…Perfect time for pumpkin soup!!!
The other night Karen Senders told me that she made this great Pumpkin soup that would go perfect with the Senders 2006 Pinot noir Russian River. I had to try it for myself. It was great! I’m even planning on making it for Thanksgiving.
It’s a pumpkin and curry soup with spicy pine nuts. I love pumpkin and I’m not normally a big fan of curry. It was a good thing that I didn’t know it had curry in it before I tried it 
I loved it! You couldn’t even taste the curry. It just gave it the right amount of spiciness. And the pine nuts…Oh, the pine nuts…Love pine nuts!!!
We just thought that we would share this with you guys before Thanksgiving in case you need any last minute ideas. Have fun and enjoy!
Pine Nuts:
2 teaspoons unsalted butter
1/2 cup pine nuts
1/2 teaspoon sugar
1/4 teaspoon cayenne
1/4 teaspoon salt
In a skillet, over medium heat , melt butter then bring to a sizzle. Add pine nuts and stir for 3 min. Dust sugar, cayenne and salt (mixed together) over pine nuts and stir for about 3 min or until nuts are toasted. Let cool.
Soup:
2 Tablespoons unsalted butter
2 medium Golden Delicious apples, peeled, cored, finely chopped (about 2-1/2 cups)
2 Tablespoons minced fresh ginger
1 small onion, finely chopped (about 1 cup)
1 teaspoon cumin
2 Tablespoons all-purpose flour
1/8 teaspoon chili powder
2 Tablespoons curry powder
3 cups chicken or vegetable broth
1 13.6 ounce can light unsweetened coconut milk
2 15 ounce cans pumpkin puree
Salt & pepper
Sour cream or plain yogurt
Use a large pot. Over medium heat, melt butter. Saute apples, ginger and onions until tender. Mix in cumin, flour, chili powder and curry, stirring for about 1 min. Slowly add broth and occasionally stir for about 6 min or until it thickens. Whisk in coconut milk and pumpkin. Stir often and bring to a low boil for 5 min. Salt and pepper to taste. Reduce heat and simmer for 10 min then remove from heat and let it cool.
Pour it into the blender and blend until smooth. Take it back to the pot to reheat. Serve warm with sour cream and pine nuts on top.
Karen got the recipe from one of her favorite blogs Noble Pig http://noblepig.com/2010/10/22/curried-pumpkin-soup-with-spicy-pine-nuts.aspx