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Photo: Ali Redmond
Active Time:35 minsTotal Time:50 minsServings:12Jump to Nutrition Facts
Active Time:35 minsTotal Time:50 minsServings:12
Active Time:35 mins
Active Time:
35 mins
Total Time:50 mins
Total Time:
50 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCurry Powder2teaspoonscoriander seeds1teaspoonfennel seeds1teaspoonbrown mustard seeds¼teaspooncardamom seeds (from about 4 green pods)¼teaspoonblack peppercorns1 ½teaspoonssweet paprika1teaspooncumin powder, preferably roasted1teaspoonground turmericSoup¼cupcoconut oil20fresh curry leaves1mediumyellow onion, chopped1smallserrano pepper, seeds and ribs removed, minced2clovesgarlic, minced1tablespoonfinely chopped fresh ginger1(28 ounce) canunseasoned pumpkin puree6cupslow-sodium chicken or vegetable stock2teaspoonsunseasoned rice-wine vinegar2tablespoonsdark amber agave syrup2teaspoonskosher salt½cupchopped unsalted cashews, toasted (see Tip)Tamarind Onions2tablespoonscoconut oil1mediumred onion, halved and thinly sliced½teaspoonkosher salt¼teaspoonground pepper¼teaspooncrushed red pepper (optional)1tablespoontamarind paste (see Tip)½teaspoonlight brown sugar
Cook Mode(Keep screen awake)
Ingredients
Curry Powder
2teaspoonscoriander seeds
1teaspoonfennel seeds
1teaspoonbrown mustard seeds
¼teaspooncardamom seeds (from about 4 green pods)
¼teaspoonblack peppercorns
1 ½teaspoonssweet paprika
1teaspooncumin powder, preferably roasted
1teaspoonground turmeric
Soup
¼cupcoconut oil
20fresh curry leaves
1mediumyellow onion, chopped
1smallserrano pepper, seeds and ribs removed, minced
2clovesgarlic, minced
1tablespoonfinely chopped fresh ginger
1(28 ounce) canunseasoned pumpkin puree
6cupslow-sodium chicken or vegetable stock
2teaspoonsunseasoned rice-wine vinegar
2tablespoonsdark amber agave syrup
2teaspoonskosher salt
½cupchopped unsalted cashews, toasted (see Tip)
Tamarind Onions
2tablespoonscoconut oil
1mediumred onion, halved and thinly sliced
½teaspoonkosher salt
¼teaspoonground pepper
¼teaspooncrushed red pepper (optional)
1tablespoontamarind paste (see Tip)
½teaspoonlight brown sugar
DirectionsTo prepare curry powder:Toast coriander seeds, fennel seeds, mustard seeds, cardamom seeds and peppercorns in a small dry skillet over medium-high heat until the mustard seeds pop and the mixture smells fragrant, 1 to 2 minutes. Transfer to a small bowl and let cool slightly, 5 minutes. Using a spice grinder or a mortar and pestle, grind the toasted spices into a fine powder. Transfer to a small bowl; mix in paprika, cumin and turmeric. Set aside.To prepare soup:Heat 1/4 cup coconut oil in a large pot over medium-high heat. Add curry leaves; cook, stirring, until they become fragrant and darken, 20 to 30 seconds. Add chopped onion; cook, stirring occasionally, until the onion is translucent and beginning to color on the edges, 6 to 8 minutes. Stir in serrano, garlic and ginger; cook, stirring constantly, until lightly golden and fragrant, about 1 minute. Add the curry powder and stir well; cook, stirring constantly, until the spices are bloomed and fragrant, about 1 minute. Stir in pumpkin and gradually pour in stock, stirring well to combine. Bring to a simmer, then reduce heat to low and let simmer, stirring often, until slightly thickened and flavors have melded, 15 to 20 minutes.Meanwhile, prepare onions:Heat coconut oil in a large skillet over medium-high heat until shimmering. Add onion; cook, stirring occasionally, until soft and beginning to brown on the edges, 4 to 6 minutes. Stir in ½ teaspoon salt, pepper and crushed red pepper, if using. Remove from heat. Add tamarind paste and brown sugar; stir until the sugar dissolves, about 1 minute.Puree the soup with an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Stir in vinegar, agave and 2 teaspoons salt. Top with the onions and cashews.TipsFor the best flavor,toast nutsbefore using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Sticky, sour tamarind paste, or concentrate, is made from the pulp of seedy tamarind tree pods. It’s one of the main ingredients in Worcestershire sauce and a key flavor in many Southeast Asian curries as well as pad thai. Typically sold in a jar, it keeps indefinitely in your fridge.To make aheadRefrigerate soup (Steps 1-2) for up to 3 days or freeze for up to 3 months.Originally appeared: EatingWell.com, November 2022
Directions
To prepare curry powder:Toast coriander seeds, fennel seeds, mustard seeds, cardamom seeds and peppercorns in a small dry skillet over medium-high heat until the mustard seeds pop and the mixture smells fragrant, 1 to 2 minutes. Transfer to a small bowl and let cool slightly, 5 minutes. Using a spice grinder or a mortar and pestle, grind the toasted spices into a fine powder. Transfer to a small bowl; mix in paprika, cumin and turmeric. Set aside.To prepare soup:Heat 1/4 cup coconut oil in a large pot over medium-high heat. Add curry leaves; cook, stirring, until they become fragrant and darken, 20 to 30 seconds. Add chopped onion; cook, stirring occasionally, until the onion is translucent and beginning to color on the edges, 6 to 8 minutes. Stir in serrano, garlic and ginger; cook, stirring constantly, until lightly golden and fragrant, about 1 minute. Add the curry powder and stir well; cook, stirring constantly, until the spices are bloomed and fragrant, about 1 minute. Stir in pumpkin and gradually pour in stock, stirring well to combine. Bring to a simmer, then reduce heat to low and let simmer, stirring often, until slightly thickened and flavors have melded, 15 to 20 minutes.Meanwhile, prepare onions:Heat coconut oil in a large skillet over medium-high heat until shimmering. Add onion; cook, stirring occasionally, until soft and beginning to brown on the edges, 4 to 6 minutes. Stir in ½ teaspoon salt, pepper and crushed red pepper, if using. Remove from heat. Add tamarind paste and brown sugar; stir until the sugar dissolves, about 1 minute.Puree the soup with an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Stir in vinegar, agave and 2 teaspoons salt. Top with the onions and cashews.TipsFor the best flavor,toast nutsbefore using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Sticky, sour tamarind paste, or concentrate, is made from the pulp of seedy tamarind tree pods. It’s one of the main ingredients in Worcestershire sauce and a key flavor in many Southeast Asian curries as well as pad thai. Typically sold in a jar, it keeps indefinitely in your fridge.To make aheadRefrigerate soup (Steps 1-2) for up to 3 days or freeze for up to 3 months.
To prepare curry powder:Toast coriander seeds, fennel seeds, mustard seeds, cardamom seeds and peppercorns in a small dry skillet over medium-high heat until the mustard seeds pop and the mixture smells fragrant, 1 to 2 minutes. Transfer to a small bowl and let cool slightly, 5 minutes. Using a spice grinder or a mortar and pestle, grind the toasted spices into a fine powder. Transfer to a small bowl; mix in paprika, cumin and turmeric. Set aside.
To prepare soup:Heat 1/4 cup coconut oil in a large pot over medium-high heat. Add curry leaves; cook, stirring, until they become fragrant and darken, 20 to 30 seconds. Add chopped onion; cook, stirring occasionally, until the onion is translucent and beginning to color on the edges, 6 to 8 minutes. Stir in serrano, garlic and ginger; cook, stirring constantly, until lightly golden and fragrant, about 1 minute. Add the curry powder and stir well; cook, stirring constantly, until the spices are bloomed and fragrant, about 1 minute. Stir in pumpkin and gradually pour in stock, stirring well to combine. Bring to a simmer, then reduce heat to low and let simmer, stirring often, until slightly thickened and flavors have melded, 15 to 20 minutes.
Meanwhile, prepare onions:Heat coconut oil in a large skillet over medium-high heat until shimmering. Add onion; cook, stirring occasionally, until soft and beginning to brown on the edges, 4 to 6 minutes. Stir in ½ teaspoon salt, pepper and crushed red pepper, if using. Remove from heat. Add tamarind paste and brown sugar; stir until the sugar dissolves, about 1 minute.
Puree the soup with an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Stir in vinegar, agave and 2 teaspoons salt. Top with the onions and cashews.
Tips
For the best flavor,toast nutsbefore using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Sticky, sour tamarind paste, or concentrate, is made from the pulp of seedy tamarind tree pods. It’s one of the main ingredients in Worcestershire sauce and a key flavor in many Southeast Asian curries as well as pad thai. Typically sold in a jar, it keeps indefinitely in your fridge.
To make ahead
Refrigerate soup (Steps 1-2) for up to 3 days or freeze for up to 3 months.
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)157Calories10gFat15gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
