Spiced Pumpkin Soup

Recipe Ingredients

1 1/2 tablespoons	22ml	Butter
3/4 cup	82g / 2.9oz	Chopped carrot
3/4 cup	82g / 2.9oz	Chopped celery
3/4 cup	109g / 3.8oz	Chopped ripe banana
1/2		Onion - chopped
1		Garlic clove - minced
1		Bay leaf
1		Whole clove
5 cups	1185ml	Low-salt chicken broth
2 cups	474ml	Canned pure pumpkin
3/4 cup	177ml	Canned unsweetened coconut milk - see * Note
1/4 cup	59ml	Sweetened condensed milk
1 teaspoon	5ml	Ground nutmeg
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Crumbled dried sage leaves
1/4 teaspoon	1.3ml	Ground allspice
1/4 teaspoon	1.3ml	Yellow curry powder
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	4g / 0.1oz	Chopped fresh cilantro

Recipe Instructions

* Note: Canned unsweetened coconut milk is sold at Indian, Southeast Asian, and Latin American markets and at many supermarkets.

Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and saute until vegetables are soft, about 10 minutes. Discard bay leaf.

Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)

Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, November 2002

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