Carolyn™ - Outdoor Cooking In Oz

CAMP OVEN CURRIED PUMPKIN SOUP

On our way back from Tumut and picking up the new CUB we stopped at a small market and I bought a whole pumpkin which looked lovely.  Between my reader and googling I found a variety of ways to cook a Curried Pumpkin Soup.  I decided to cook the pumpkin on the grill before mashing it and mixing it with the spices and stock.  The end result was a great soup, just spicy enough I thought.  I adapted it from a recipe at www.seriouseats.com and used similar quantities but in a slightly different order.  This could be made substituting a conventional wood fire grill and camp oven.

• CURRIED PUMPKIN SOUP INGREDIENTS
• Carolyn™ -  Outdoor Cooking In Oz
• 
  
• 2 medium sugar pumpkins, halved and seeded (I used about 4K = 3/4 of the pumpkin I had.
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 large yellow onion, chopped medium
• 1 tablespoon minced fresh ginger
• 2 teaspoons yellow curry powder
• 1 teaspoon whole mustard seeds
• 1/4 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper (I used 1/2 teaspoon of chilli flakes)
• 6 cups low sodium chicken stock
• 1/4 cup heavy cream
• Salt
• Freshly ground black pepper
• 1/2 cup sour cream, for serving
• 1/4 cup chopped fresh coriander/cilantro, for serving
• 
  
• You tube hasnt given me a very interesting first slide but if you click on it you can see how I made the soup.