Triple Wren Pumpkin Curry Soup

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This is one of our favorite fall farm recipes, and can be a super quick hot lunch to whip up if you pre-cook and puree your pumpkin. I almost always have a leftover pumpkin from our Patch roasting in the farmhouse kitchen this time of year.

I love to use either our Porcelain Dolls or Rouge vif d’etampes (“Cinderella” style pumpkins, pictured in the recipe below) for eating, and getting them ready is super easy: Simply wash your pumpkin, remove the stem, whack it in half, remove the seeds and membranes from the center of each half, and place each half cut-side-down on a prepared baking sheet. (I use foil on my sheet for easy clean up, and find no oiling or spray is needed.) Roast uncovered in a 300ºF oven for 90-120ish minutes, until pumpkin meat is soft. After it cools, scoop out the meat (discard the tougher skins), puree in a blender or food processor and store in the fridge or freezer until ready to make soup (or bread or waffles or lattes…. can you tell I love pumpkin season!?).

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Triple Wren Pumpkin Curry Soup

A delicious savory soup that is perfect for fall at the farm, this recipe marries leftover edibles from our Pumpkin Patch and storage onions from our summer garden with warming curry spices for a delectable hot lunch during dahlia digging season.
Farmer Pro Tip: Allow two hours to pre-cook and puree your pumpkin the night before, and turn this recipe into a quick lunch prep. We cook our leftover pumpkins late October through November, puree, and freeze in 4-cup containers for easy use all winter!
Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
Course: Soup
Cuisine: American
Servings: 4 bowls
Calories: 600kcal
Author: sarahpabody
Cost: $8

Equipment

  • immersion blender or food processer
  • heavy, large skillet

Ingredients

  • 4 cups pureed pumpkin canned or fresh-cooked
  • 1 whole yellow onion diced
  • 1 tbsp olive oil
  • 1 clove fresh garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp curry powder
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 3/4 cup water
  • 2 tsp Better than Bouillon roasted chicken base low sodium
  • 13.5 oz canned coconut milk

Instructions

  • Pre-cook and puree pumpkin.
  • Heat olive oil in large, heavy skillet on medium and sautee diced onion until soft and carmelized, about 4-5 minutes.
  • Reduce heat to medium low, and add minced garlic, cook 1-2 minutes more.
  • Add spices and continue cooking until fragrant, stirring frequently.
  • Return to medium heat and add water, deglazing skillet to collect all the "goodness," then add Better than Bouillon. Bring to a boil, and cook for 2 minutes, stirring frequently.
  • Add pumpkin puree and coconut milk to skillet, and stir to combine until heated through.
  • Reduce heat to low. Use immersion blender to puree soup, then allow the soup to simmer over very low heat as long as you'd like. The longer it simmers, the more gorgeous the flavor. Serve with crusty sourdough, naan, or your favorite crackers.

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