noveldevice (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
noveldevice) wrote2010-09-19 08:44 pm
noveldevice) wrote2010-09-19 08:44 pm
Curried pumpkin soup for dinner
Some butter
A shallot, chopped
Sweet curry powder
Coriander
Allspice
Cayenne pepper
A can of pumpkin puree
About 2 cups of homemade vegetable stock
Milk (about half a cup, I think. just until it is enough.)
Salt and pepper
A handful of turbinado sugar
Plain yogurt to garnish
Some naan
Melt the butter in a saucepan, and put in the chopped shallot. Frizzle the shallot and add the spices, stirring around. For amounts, I started with a little over a teaspoon of curry powder, about a half teaspoon of powdered coriander, about a quarter teaspoon of allspice, and a good all over dusting of cayenne and then adjusted from there. Also salt and pepper, of course. Add the can of pumpkin and stir around. Let it cook for a bit and then add the stock. Let it cook for a bit, add the milk, bring it just to a boil, taste, and adjust the spicing. Add about a handful of turbinado sugar last and cook until you're too hungry to stare at it for one more second.
Serve it with a dollop of plain yogurt and some naan, which you happen to have on hand from your birthday party, toasted until crisp and cut into wedges.
It might have been nice with a squeeze of lemon, but I'm not sure.
Also, plenty of nice cold water, because it's pretty spicy.
EDIT: It needed brandy!
A shallot, chopped
Sweet curry powder
Coriander
Allspice
Cayenne pepper
A can of pumpkin puree
About 2 cups of homemade vegetable stock
Milk (about half a cup, I think. just until it is enough.)
Salt and pepper
A handful of turbinado sugar
Plain yogurt to garnish
Some naan
Melt the butter in a saucepan, and put in the chopped shallot. Frizzle the shallot and add the spices, stirring around. For amounts, I started with a little over a teaspoon of curry powder, about a half teaspoon of powdered coriander, about a quarter teaspoon of allspice, and a good all over dusting of cayenne and then adjusted from there. Also salt and pepper, of course. Add the can of pumpkin and stir around. Let it cook for a bit and then add the stock. Let it cook for a bit, add the milk, bring it just to a boil, taste, and adjust the spicing. Add about a handful of turbinado sugar last and cook until you're too hungry to stare at it for one more second.
Serve it with a dollop of plain yogurt and some naan, which you happen to have on hand from your birthday party, toasted until crisp and cut into wedges.
It might have been nice with a squeeze of lemon, but I'm not sure.
Also, plenty of nice cold water, because it's pretty spicy.
EDIT: It needed brandy!
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Oh! I should have added some brandy!
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Yummm! I love fall food!
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88 drips a minute? Really?