I'm so proud of this recipe, as I created it off my own bat after a disaster with making a curry, where I misread ".15 L of stock" as "1.15 L" and had waaaaaay too much liquid going on. Took as much as I could out, and then though "Bugger - what do I do with that now?"
Answer - pumpkin soup!
Anyway... the story of Accidental Pumpkin Soup:
Was making a curry one night, while drinking wine and talking to a
friend who was visiting. Which of course doesn't make for productive
conditions to be paying a hell of a lot of attention to the recipe! I
misread 0.15 L of stock as 1.15 L, and realised it AFTER I'd added it
to the mix! Thought "Shit!! This'll take forever to reduce" My mate
suggested just taking out the excess, which I did, and ended up with a
really flavoursome curry vegie stock.
What the hell could I do with it? I know - at college, we used to get
a ripper of a curried pumpkin soup. I'll make that the next day. I
rang up Ma and got her pumpkin soup recipe and then got inventive. It
turned out sooooooo good, albeit bloody spicy (not sure how - there's
not a huge quantity of chili in it)
This is the recipe I used when I made it from scratch.
Dice one brown onion and fry in olive oil until soft. Add a few cloves
of garlic (finely diced) and a hunk of ginger about 2 cm long that's
been grated. Then add spices - 2 teaspoons each of ground cumin and
ground coriander and 1/2 teaspoon of tumeric. Fry off a little. Add
1/2 cup of red lentils, and a bit over a litre of vegie stock (stock
powder in water is okay - my logic is that all the curry flavours will
add to it, so there's no real need to use a strong stock). Let it brew
for a bit.
Then chop up a couple of carrots and a whole butternut pumpkin. Add
these to broth and let it simmer.
Chop up a lot of fresh coriander and a little bit of chives and thyme
(this is called "Hmm... I've bought coriander, what else have I got in
my garden?" that I did when I first made this soup, and it turns out
nice. Probably a few too many flavours going on really, but who
cares?) Add this to the soup, and put in a bit of chilli powder
(either a teaspoon of dried chilli flakes - did that the first time -
or about 3/4 teaspoon of ground chili powder - that's what I've done
this time). Bring to the boil, then bring the temperature back down to
a simmer. Leave to simmer for half an hour-an hour... ish...
After cooking it for a while (half an hour, an hour, an hour and a half - depends on how mushy you like your pumpkin and what else you have going on - i.e. how long you forget about it for until your housemates come up and say 'do you want it blended yet? Coz I'm getting hungry!") put in some coconut milk (about 200 ml). Some lemon zest and
juice seems to work really well too. Blend and serve with fresh crusty bread.