*My Black Tea Fig Bread was entered into a contest at food blog Pham Fatale. The winner gets a $179 bread knife. Moreover, if you vote, YOU are eligible to win a knife as well. Click here, sign in, and vote for my bread!*
It is autumn! The temperature in Los Angeles today is around 85 degrees, but who cares? Not me. I am officially welcoming the fall by doing the following this week:
- Wearing scarves.
- Drinking pumpkin spice coffee at Starbucks.
- Burning fragrant candles around the house.
- Sewing Aaron's first Halloween outfit (more on that some other time).
- Making pumpkin scones and pumpkin soup.
The other day I made this pumpkin curry soup from miscellaneous items we had in our pantry and refrigerator. What a fun way to cook soup - just throw in whatever you've got! I had leftover pumpkin puree from the scones I made earlier, and simply worked the rest of the soup around the pumpkin. The addition of garam masala gave the soup a pleasant spiciness that made the house smell wonderful. Homemade soup is so easy to make, and worlds better than store-bought canned soup. Plus, you can make a big batch and store it in the freezer for some quick meals later.
Pumpkin Curry Soup
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic
3 stalks celery, chopped
3 potatoes, cut into 1-inch pieces
1 15-ounce can pumpkin puree
2 14-ounce cans chicken broth
1/2 cup sherry
1 tablespoon garam masala
salt and pepper to taste
plain yogurt for garnish
Heat oil in large saucepan over medium heat. Add onion and garlic, and cook until onion is translucent. Add celery and potatoes, and cook for about 5 minutes, until tender. Mix in pumpkin puree, chicken broth, sherry, garam masala, salt and pepper. Bring to a boil. Reduce heat to a simmer, and cook about 20 minutes until desired thickness. Garnish with plain yogurt.