I’m not a big fan of pumpkin and pumpkin soups, but this one won my heart. Perfectly balanced, moderately sweet, bright, and with spicy curry notes.
Unlike other recipes, the pumpkin for this soup is not baked or roasted, but steamed.
According to the authors of the recipe, this gentle cooking method makes the texture of the soup smoother and more velvety.
Also, we do not throw away the pumpkin seeds and fibers. By frying them in butter and then boiling them in water, we get a kind of broth, saturated with pumpkin flavor, which we later add to the soup.
Recipe from the book America’s Test Kithcen “100 Techniques”.
⏱ Cooking time — 65 minutes overall. Includes 20 minutes of preparation and cooking + 45 minutes unattended.
🥣 Ingredients
🍽 For 4 servings:
- 1.2 kg (2,7 lb) of butternut squash
- 1,2 l water
- 80 g (2,8 oz) unsalted butter
- 1 shallot onion (large or 2-3 small bulbs)
- 1 tsp. salt
- 1 large apple
- 100 g (3,5 oz) heavy cream
- 1 tsp. sugar
- 2 tsp. curry powder
To serve (optional):
- extra-virgin olive oil
- heavy cream
- pumpkin seeds
🔪Step by step Directions
Take 1 shallot (large or 2-3 small), cut off the tails on both sides, cut in half lengthwise and peel. Slice each half thinly in half rings.
Peel 1 large apple, remove the core and cut into quarters and then into cubes.
Take 1.2 kg (2,7 lb) of butternut squash, remove the seeds and fibers, put them aside. Cut the squash into 6-8 pieces.
Melt half the butter (40 g) in a large heavy-bottomed saucepan or roaster. Add shallot and fry until soft, 2 to 3 minutes, stirring. Add the pumpkin seeds and fibers and cook for about 4 minutes more, stirring frequently.
Pour in 1.2 liters of water and bring to a boil.
Reduce the heat to low, set the steamer and place the pumpkin chunks skin-side down and sliced apples in it (I personally decided to add the apples to the soup later, in raw form).
Cover with a lid and cook for 30-40 minutes. Use tongs to transfer the pumpkin to a baking tray and allow to cool.
Strain the liquid from the pot through a fine sieve. Save the liquid and discard the seeds and fibers.
Separate the pulp from the skin with a spoon, discard the skin.
Take a blender, put the pumpkin pulp and apples into a bowl and pour 600 ml of the liquid from the pot. Puree, for about 1-2 minutes.
It’s best to do this in batches: first purée half of the pumpkin along with the liquid, then add the rest and beat through for good measure.
Pour the puree from the blender into a clean saucepan. Pour in 100 g (3,5 oz) of heavy cream, add 2 tsp. curry powder, 1 tsp. salt, 1 tsp. sugar (taste the soup before you add sugar, I found it quite sweet and I think sugar is unnecessary) and the remaining butter.
Return the pot to the heat and stir the soup until it begins to boil. Taste for salt, add more if necessary.
Serve garnished with olive oil, cream and pumpkin seeds, or with croutons.
Curried Butternut Squash and Apple Soup
Ingredients
- 1,2 kg of butternut squash
- 1,2 l water
- 80 g unsalted butter
- 1 shallot onion (large or 2-3 small bulbs)
- 1 tsp. salt
- 1 large apple
- 100 g heavy cream
- 1 tsp. sugar
- 1 tsp. curry powder
To serve (optional):
- extra-virgin olive oil
- cream
- pumpkin seeds
Instructions
- Peel and thinly slice the shallot.Peel the apple, remove the core and cut into quarters.
- Remove seeds and fibers from pumpkin, set aside. Cut the pumpkin into 6-8 pieces.
- Heat half the butter in a large heavy-bottomed saucepan or roaster.Add shallot and fry until soft, 2 to 3 minutes, stirring.Add pumpkin seeds and fibers and cook for about 4 more minutes, stirring frequently.Pour in water and bring to a boil.
- Reduce the heat to low, set the steamer and place the pumpkin skin side down and the apples in it (I personally decided to add the apples to the soup later, raw). Cover with a lid and cook for 30-40 minutes.Use tongs to transfer the pumpkin to a baking tray and let cool. Separate the flesh from the skin with a spoon, discard the skin.
- Strain the liquid from the pan through a fine sieve.
- Purée the pumpkin pulp, apples, and 600 ml of the pan liquid in a blender, for about 1-2 minutes. It's best to do this in batches: puree half first along with the liquid, then add the rest and puree finally.
- Pour the soup into a clean saucepan. Pour in the cream, add the curry powder, salt, sugar (taste the soup before you add sugar, I found it quite sweet and I think sugar is unnecessary here) and the remaining butter.Return to the heat and stir until it begins to boil. Taste for salt, add more if needed.
- Serve garnished with olive oil, cream and pumpkin seeds, or with croutons.
