Friday, January 4, 2013

Paleo Curried Pumpkin Soup


I was meant to be with the caveman and his older son this evening in Boston; the latter is being courted by DC for soccer, and the adults were going to go out on some fabulous sort of dinner date.

The caveman has been sick with bronchitis, though, and the past couple of days I've determinedly been fighting off the yucks myself. I decided to stay home, as the thought of a 3 hr drive and sharing the room with a coughing, wheezing partner wasn't too appealing.

This decision left me in with a quandry: what to make for dinner? I was kicking myself for not picking up some butternut squash yesterday, as a solo evening is the perfect time to whip out the soup that no one loves but me.

I decided to go a similar route and try my hand at pumpkin soup instead. I've made just about everything under the sun with the stuff, but have yet to do soup. I debated just using my standby squash recipe and swapping the gourds, but then I decided to mix things up a bit. This recipe from The Endless Meal had me at bacon ;)

If you're doing a sugar detox or Whole30 you could eliminate the maple syrup; I reduced the amount but still included it, and the flavor combined with the onion and ginger was amazing.
Paleo Curried Pumpkin Soup
originally adapted from Food.com

4 slices nitrite-free bacon
1 large onion, half diced and the other thinly sliced
2 tbs. maple syrup
1 tbs. freshly grated ginger
2 tbs. olive oil
1 teaspoon curry powder
1/4 teaspoon red pepper flakes, or more to taste
1 large apple, peeled, cored and diced
Juice of 1 large orange
1 14 oz. can organic pumpkin puree
3 cups water, stock or non-dairy milk (I used 1/2 coconut milk, 1/2 water)
salt, pepper & freshly grated nutmeg to taste
minced green onions

Add bacon to a medium frying pan and cook over medium heat until bacon is crispy. Remove bacon from frying pan and set aside. When it is cool enough to handle, crumble into smaller pieces. Drain all but 4 tablespoons of bacon fat from the pan.

Add sliced onions to the pan with the bacon fat and cook till very soft and lightly browned, about 5 or 6 minutes. Add the maple syrup and ginger, reduce heat to medium low and continue cooking, stirring often, until the onions are thick and caramelized, about 10 minutes. Stir in crumbled bacon and set aside.

Meanwhile, in a large soup pot over medium high heat, combine couple of tbsp of oil and the remaining finely minced onion, the curry powder, red pepper flakes and the apple. Sauté until the onion is tender, about 5 minutes

Mix in the pumpkin and orange juice along with one cup of water or milk. Puree with an immersion/stick blender (or remove to a separate blender). Add 1-2 cups more water or milk, or until soup reaches your desired consistency.

Season to taste with salt, pepper and nutmeg. Serve garnished with caramelized onion mixture and minced green onions.

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