• Curried Pumpkin And Apricot Soup

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    • 1 x onion, finely minced
    • 1 tsp butter or possibly margarine
    • 1 tsp grapeseed oil
    • 10 ounce pumpkin or possibly winter squash peeled, seeded, and roughly minced
    • 2 tsp mustard seeds
    • 1 tsp turmeric
    • 1/2 tsp chopped ginger root
    • 1/2 tsp grnd coriander
    • 1/2 tsp cinnamon
    • 1/8 tsp red chile flakes
    • 6 c. boiling vegetable stock or possibly water
    • 4 ounce dry apricots, roughly minced
    • 6 Tbsp. short-grain rice Salt and pepper, to taste Minced parsley, (optional)


    1. Makes 6 servings
    2. This velvety soup is delicately spiced. Many commercial curry powders will be too strident for it, but you can replace the spices below with 1-1/2 tsp. garam masala and 1-1/2 tsp. mild curry pwdr.
    3. 1. In a large nonstick saucepan, over medium-high heat, saute/fry onion in butter and oil. Cook, stirring occasionally, for 5 to 7 min, till golden brown.
    4. 2. Add in pumpkin, mustard seeds, turmeric, ginger, coriander, cinnamon, and chiles. Stir constantly for 1 minute, till fragrant.
    5. 3. Add in stock, apricots, rice, salt, and pepper. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 45 min, till vegetables are very tender and rice is split.
    6. 4. In batches, puree soup in food processor or possibly blender. Reheat soup to serving temperature and sprinkle with parsley, if you like.

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