Name: White Mountains Pumpkin Curry Soup
Yield: Serves 6–8
Cuisine: Vegan
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 2 carrots, chopped; 3 cloves garlic, minced; 1 tbsp fresh grated ginger, or 1 tsp ground ginger; 2 cans (15 oz each) pumpkin purée; 5 cups vegetable broth; 1 can (13–14 oz) coconut milk; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp turmeric; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1/8–1/4 tsp cayenne, to taste; 1–1½ tsp salt, depending on broth; 1/2 tsp black pepper; 1 tbsp maple syrup or brown sugar, optional

INGREDIENTS

Serves 6–8

Ingredients

2 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
3 cloves garlic, minced
1 tbsp fresh grated ginger, or 1 tsp ground ginger
2 cans (15 oz each) pumpkin purée
5 cups vegetable broth
1 can (13–14 oz) coconut milk
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8–1/4 tsp cayenne, to taste
1–1½ tsp salt, depending on broth
1/2 tsp black pepper
1 tbsp maple syrup or brown sugar, optional

METHOD

Make it

1
Heat oil over medium heat. Cook onion and carrots 7–8 minutes until onion softens.
2
Add garlic and ginger for 1 minute. Add cumin, coriander, turmeric, cinnamon, nutmeg and cayenne; stir 30 seconds.
3
Add pumpkin and broth. Bring to a gentle boil, reduce heat and simmer 20–25 minutes until carrots are completely tender.
4
Blend smooth with an immersion blender or carefully in batches. Stir in coconut milk and optional maple syrup or brown sugar. Heat gently 5 minutes without a hard boil.
5
Adjust salt, pepper and cayenne. If very thick, add another 1/2–1 cup broth.

Cooking notes

Hut-inspired recreation, not an official AMC recipe.
This final revision replaces the earlier curry-powder version.

Serving suggestions

Bread and simple roasted mixed vegetables.