Curry Pumpkin Soup

Curry Pumpkin Soup
4 from 3 ratings
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“My grandmother would prepare a big batch of pumpkin soup for the adults to eat while the kids went out to get their treats for the night, and my mom took on this tradition when we were growing up. This is my rendition of the recipe she has been using for decades,” says Danielle Walker, author of Against All Grain Celebrations.Walker is the author of the New York Times best-selling cookbook series Against All Grain, and the voice behind one of the most popular grain-free blogs on the internet, againstallgrain.com. After being diagnosed with an autoimmune disease and suffering for many years, Walker healed herself through dietary changes, and she is a testament to how food can nourish and heal our bodies. Walker’s new book, Against All Grain Celebrations, focuses on remaking classic dishes in healthy, flavorful, easy-to-prepare ways that will satisfy everyone at your table. These recipes will help you to easily host guests with various food allergies, as well as a crowd of regular grain-eaters.This recipe is reprinted with permission from Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. To buy a copy of the book, please click here.
Servings
6
servings
Ingredients
  • 2 sugar or pie pumpkins, about 2 pounds each
  • 2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground white pepper
  • 2 1/2 tablespoon extra-virgin olive oil
  • 4 carrots, peeled and quartered
  • 1 yellow onion, quartered
  • 5 cloves garlic, peeled
  • 6 cup chicken stock
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 2 bay leaves
  • 2 tablespoon maple syrup
  • 1 cup almond milk
  • 1/2 cup full-fat coconut milk
  • 6 ounce sweet italian sausage, casings removed, meat crumbled
  • 1/3 cup fresh sage leaves
Directions
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Cut the pumpkins in half and remove the seeds, and remove the stringy pulp. Sprinkle the flesh side of the pumpkin halves with ½ teaspoon of the salt and ¼ teaspoon of the white pepper. Place the pumpkin halves cut side down on the prepared baking sheet. Drizzle the pumpkins with 1 tablespoon of olive oil. Scatter the carrots, onion, and garlic around the pumpkins on the baking sheet. Roast for 45 minutes, until the pumpkin is soft.
  2. Scoop out the pumpkin flesh and discard the skins. Combine the pumpkin flesh, roasted vegetables, and 2 cups of stock in a blender. Purée until smooth.
  3. Heat the remaining 1 ½ tablespoons of olive oil in a stockpot set over medium-high heat. Add the cinnamon, ginger, cumin, coriander, allspice, and bay leaves. Stir constantly for 30 seconds. Add the remaining 4 cups of stock, the maple syrup, and the puréed mixture. Bring to a boil, then lower the heat and simmer for 15 minutes. Remove the bay leaves. Season with remaining 2 ½ teaspoons salt and ¼ teaspoon white pepper. Stir in the almond and coconut milks, turn the heat to low, and keep the soup warm.
  4. Put the sausage in a skillet over medium heat, and cook for 5-7 minutes, until browned. Add the sage leaves and continue sautéing until the sage leaves are crispy and the sausage is cooked through. Drain and serve on top of the soup as a garnish.
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