The flavor combinations in this creamy yet light soup are complex, but making it is very easy. Like the best appetizers, the soup wakes up the palate and is not too filling.
Recipe information
Total Time
50 min
Yield
Makes 10 to 12 servings
Ingredients
2
2
2
1½
2
1
⅛
1½
¾
2
4
1½
1
¼
2
8
Need to make a substitution?
Preparation
Step 1
Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
Step 2
Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.