Curried Pumpkin, Potato And Coconut Soup

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The style of this curry soup has it’s origins in Europe. As I mentioned in previous posts, many decades ago, when I was an apprentice in Europe, “curries” were prepared the European way, nothing at all like “real curries” as they exist in far-away land’s 🙂
Madras curry powder, ground cumin, cream or milk, onion and banana and chicken stock were the main ingredients in our “curries”. They usually contained chicken or shrimp and were thickened with flour, or in the case of soups, with rice or potatoes. Although not in any way “authentic”, they were nevertheless (and still are!) very delicious in their own way.
During the years Maria and I gave regular dinner parties, we served this soup often and it was always a hit as part of a multi-course meal.
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Bon Appétit ! Life is Good !
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Preparation :
To read instructions, hover over pictures
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: pumpkin, onion, potato, cumin, curry powder, coconut milk

: saute julienne from 1 small onion in 3 oz whole butter

: add the flesh of 1 small pumpkin, 1 medium potato and 1 small banana, saute until the banana gets soft, add 3 tbslp curry powder, 1 pinch of ground cumin, kosher salt and cayenne pepper to taste

: saute until fragrant

: add 8 oz chicken stock, simmer until potatoes and pumpkin are soft

: add 8 oz coconut milk, simmer another 3 minutes

: place soup in blender or bowl with magic stick

: blend until smooth, check/adjust seasoning, serve in hollowed-out mini pumpkins or soup bowls; (if you use the pumpkin shells, submerge them in boiling water to sanitize for 1 minute); serves 4