Curried Pumpkin Soup

Before you bake this zingy soup in its pumpkin bowl, you must first pick the perfect pumpkin. Select one without blemishes or cracks, and with a flat bottom so it won't tip as you serve.


Curried Pumpkin Soup

by 5  people


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Servings: 8 to 10
Yield: about 8 cups
Prep Time: 30 mins
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Ingredients
  • 1  7 - 8  pound 
    pumpkin
  • 3  14  ounce cans 
    chicken broth
  • 2   
    apples, (such as Cortland), peeled, cored, and coarsely chopped
  • 1   
    carrot, chopped
  • 2   teaspoons 
    grated fresh ginger
  • 1   teaspoon 
    curry powder
  • 1/2  teaspoon 
    ground cumin
  • 6   slices 
    turkey bacon
  • 1/4  cup 
    chopped onion
  • 2   tablespoons 
    sugar
  • 1   cup 
    croutons
Directions
1.
Slice off the top fourth of the pumpkin with a large sharp knife; set aside. Scoop out seeds and stringy pulp. Replace top of pumpkin. Place pumpkin on a 15x10x1-inch baking pan. Bake in a 375 degree F oven for 50 to 60 minutes or until flesh can be scooped out easily. (Pumpkin will not be tender at this point.) Cool slightly for easier handling. Scoop out and reserve pumpkin flesh, leaving about a 3/4-inch thickness of flesh on pumpkin walls. Cut flesh into chunks (you should have about 4 cups). Do not remove any flesh from bottom of shell. Discard pumpkin top.
2.
Combine the 4 cups pumpkin flesh, broth, apples, carrot, ginger, curry powder, and cumin in a large pot. Bring to boiling; reduce heat. Cover; simmer for 10 to 12 minutes or until vegetables are tender. Blend or process mixture, a third at a time, in a blender or food processor until smooth. Place pumpkin shell in a 3-quart casserole. Pour soup into shell. Bake, uncovered, in a 375 degree F. oven for 20 minutes.
3.
Meanwhile, cook bacon in a skillet until crisp. Remove and drain, reserving 1 tablespoon drippings in skillet. Cook onion and sugar in reserved drippings until onion is tender. Finely crumble bacon. Stir bacon and croutons into skillet. Sprinkle bacon mixture over soup in pumpkin. Makes 8 to 10 side-dish servings (about 8 cups).
Make Ahead Tip
  • If desired, discard pumpkin shell. Cover and chill precooked pumpkin up to 24 hours. Continue as above except do not bake in shell.
Nutrition information
Per Serving: cal. (kcal) 118, Fat, total (g) 4, chol. (mg) 7, sat. fat (g) 1, carb. (g) 17, fiber (g) 2, pro. (g) 7, vit. A (RE) 299, vit. C (mg) 6, sodium (mg) 678, Percent Daily Values are based on a 2,000 calorie diet
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