spicy pumpkin soup

Remember way back here when I introduced you to my soup cookbook? And do you remember how I told you that I’ve got some of my very favourite recipes from this $0.50 garage sale purchase? And do you remember how I told you that my first selection was “Spicy Pumpkin Soup”. And that Oh.My.God. It was to die for? Well today, dear blog reader, is your lucky day. Because it is Spicy Pumpkin Soup day on .liveit.loveit.blogit.!

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Oh yeah, and in addition to the spicy pumpkin soup, I’m also going to introduce you to Al’s Curried Butter Brie and Pear “Panini”. So basically, today is nothing but delicious!

First things first, as I mentioned in the earlier post, “pumpkin” is actually Australian for “butternut squash”.  Which is confusing.  Crazy people down under.

I admit, I have a disproportionate number of butternut squash recipes on the blog. But it is just so delicious!  And it’s been winter since I started the blog… and squash is so wintery.

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The flavour in the soup comes from butternut squash, onion, garlic, ginger …

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… tumeric, chicken broth, creamed coconut, half a lemon, and Srirachia sauce (I mentioned here how much I love Srirachia sauce, it’s delicious!)

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The first step is frying up the “pumpkin”, onion, garlic, ginger, and turmeric in a saucepan. After a couple of minutes, its time to add the chicken broth!

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Turn the heat way down and set it and forget it, covered, for about a half an hour. Then its time to blend. The recipe tells me to let it cool. I never ever do this. Does anyone know why I’m supposed to do this? Anyway – I usually ladle all my piping hot soup into the blender and puree it for 15-20 seconds. You want this soup to be smooooooth.

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The last steps (of which I don’t have a picture) involve 1) squeezing in a bit of lemon, squeezing in a bit of sirachia (to taste) and mixing in some watered down creamed coconut, 2) bringing it almost back to a boil, and 3) serving. Yum!

Since January, I have been serving this soup with a curried butter brie and pear “panini”. (It’s probably more accurately a curried butter brie and pear grilled cheese, but that sounds somewhat more trashy). In any event, it is delicious, and simple. It’s pretty important to have super thin slices of pear and brie, otherwise these can be a little too rich!

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Together, the “panini” and “pumpkin” soup are simply amazing.

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