Punchy flavors borrowed from Sri Lankan-style curries make this curried pumpkin soup a palate-awakening starter.
The tamarind onion garnish, adapted from Chef Sam Fore in Lexington, Kentucky, is a showstopping condiment.
If you have any left over, they’ll make your next-day turkey sandwiches sing!
Photo: Ali Redmond
Transfer to a small bowl and let cool slightly, 5 minutes.
Using a spice grinder or a mortar and pestle, grind the toasted spices into a fine powder.
Transfer to a small bowl; mix in paprika, cumin and turmeric.
To prepare soup:Heat 1/4 cup coconut oil in a large pot over medium-high heat.
Add curry leaves; cook, stirring, until they become fragrant and darken, 20 to 30 seconds.
Stir in pumpkin and gradually pour in stock, stirring well to combine.
Meanwhile, prepare onions:Heat coconut oil in a large skillet over medium-high heat until shimmering.
Stir in 12 teaspoon salt, pepper and crushed red pepper, if using.
Add tamarind paste and brown sugar; stir until the sugar dissolves, about 1 minute.
Puree the soup with an immersion blender or in batches in a blender.
(Use caution when blending hot liquids.)
Stir in vinegar, agave and 2 teaspoons salt.
Top with the onions and cashews.
Tips
For the best flavor,toast nutsbefore using in a recipe.
Sticky, sour tamarind paste, or concentrate, is made from the pulp of seedy tamarind tree pods.
Typically sold in a jar, it keeps indefinitely in your fridge.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
