Pumpkin Curry Soup with Cornbread
This meal accomplished all kinds of amazing feats: It put a huge dent in the massive squash my neighbor gave to me a couple of days ago. It was my first trial of the Painted Mountain dry corn we grew this year. It used two of my favorite kitchen tools – the immersion blender and the grain grinder (gifts from Neil’s mom and my parents). AND it managed to capture what is, to me, the essence of a perfect Fall meal. Something that warms you from the inside out – creamy, just a hint of spice, y.u.m. These are both slight adaptations on great recipes from 101 Cookbooks and Mark Bittman.
PUMPKIN CURRY SOUP
1 medium sized pumpkin or winter squash
coconut oil (or butter or olive oil)
1 small onion, chopped
3+ cloves of garlic, chopped
1 can coconut milk
3 Tbs+ red curry paste (to taste)
salt and pepper
The HOW TO
- Preheat the oven to 375°
- Chop the pumpkin into small chunks and roast in a baking dish with a little oil or butter for about an hour, or until the pumpkin is soft.
- Once the pumpkin is soft: In a large pot over medium heat, saute the onion and garlic in coconut oil until onions are translucent.
- Add pumpkin (skins and all if they’re thin enough), coconut milk, and curry paste.
- Add water slowly, pureeing the soup as you do, until you reach a desired consistency.
- Keep on low heat, letting the flavors meld, and add salt and pepper to taste.
- Adjust curry paste levels if you need – I wanted a little extra spice, so I added some Sriracha hot sauce to my bowl.
But what’s soup without something starchy to sop it up with?
PAINTED MOUNTAIN CORNBREAD
1.5 C medium grind cornmeal
.5 C whole wheat pastry flour
1 tsp salt
3 Tbs sugar (optional)
1.5 tsp baking powder
1 – 4 Tbs butter*
1.25 C milk
*the amount of butter you use is up to you; I used 4Tbs and it gave the bottom and edges of the bread a rich – and obviously buttery – taste and browned everything nicely. You can certainly get away with using less.
The HOW TO
- Preheat the oven to 375° Put the butter into a 10 inch cast-iron skillet (or an 8 inch baking pan) and put into the oven until the pan is hot and the butter fully melted (browned is fine).
- While the pan and butter heat, combine the dry ingredients in a large bowl. Mix together well.
- Beat the eggs into the milk until they’re fully incorporated. Then pour this wet mixture into the dry ingredients.
- Pull out the skillet and pour in the batter. It’s a strange sensation to pour it into the little butter pond you’ve formed, but don’t worry – you’re doing the right thing!
- Smooth out the top if you need to, and pop that puppy back in for about 30 minutes, or until the top is nice browned.
- Serve with soup, maple syrup, or nothing at all. Enjoy!
It’s a long road to cornbread …