Gourmet Curried Pumpkin Soup with Pears

This curried pumpkin soup is ideal if you are having a dinner party because it serves twenty people and the final stage is to let it simmer for nearly an hour, in which time you can be getting on with other things.

If you like, recipes for creamy pumpkin soups with a fruity flavor, this one is excellent. The pear flavor goes well with the sweet pumpkin flavor and the cream finishes it off very well. The garlic adds a classic touch and the wine adds a musty flavor, which is great with the sweet pear and pumpkin tastes and the make the curry flavor fruity and rich.

The pumpkins are roasted in their skins and then peeled, in this curried pumpkin soup recipe, which makes the skins easier to remove and helps to keep the dish simple. This is a pumpkin soup you can make ahead and refrigerate for two or three days. Just reheat it, seasoning with some salt and pepper before serving.

Curried Pumpkin Soup with Wine and Pears

Ingredients:

  • 9 lbs sugar pumpkins, halved lengthwise
  • 10 cloves garlic, chopped
  • 5 pears, peeled, cored and cut into 2 inch pieces
  • 1 cup heavy cream or crème fraiche
  • 1 ½ cups dry white wine
  • 4 quarts chicken broth
  • 3 ½ tablespoons curry powder
  • Salt and freshly ground black pepper
  • 3 Spanish onions, sliced
  • 2 tablespoons vegetable oil

Preparation:

  1. Preheat the oven to 350 degrees F.
  2. Put the pumpkins on 2 rimmed baking sheets and add ½ cup water to each baking sheet. Bake until tender. This will take about 1 ½ hours. Discard the seeds and peel the pumpkins.
  3. Heat the oil in a big pot, then add the garlic, onions, pears, salt, pepper and curry powder and cook, stirring occasionally, until the onions are tender.
  4. This will take about 15 minutes.
  5. Add the wine, broth, cooked pumpkins, and bring the pumpkin soup to a boil.
  6. Stir it well, turn the heat down to moderate, and simmer the soup for 45 minutes.
  7. Remove it from the heat and let it cool for 5 minutes, then puree it in a food processor or blender until smooth.
  8. Put it in a clean pan and add more salt and pepper if necessary.
  9. Reheat the soup, ladle it into soup bowls, and swirl the cream on top.

(Serves 20)

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