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Janet Rose | San Bernard EC

We love the creative, exotic spin on this silky soup. Curry, bright orange juice and a cilantro chutney pair beautifully with the sweetness of pumpkin. “This soup can be served hot or cold,” Rose writes, “and can be made with any winter squash in place of the pumpkin. You can also use canned pumpkin purée.”


2 tablespoons butter
1 cup chopped onion
1/2 cup chopped shallots
1 clove garlic, chopped
6 cups cubed fresh pumpkin (about a 4-pound pumpkin)
1 tart apple (preferably Granny Smith), peeled, cored and chopped
4 cups chicken broth
1 cup orange juice (preferably fresh)
2 tablespoons curry powder
1 teaspoon minced fresh dill
1 teaspoon grated orange zest
1 cup heavy cream
Salt and pepper to taste

Cilantro Chutney

2 cups fresh cilantro (leaves and tender stems)
1/2 yellow pepper, diced
1 hot chile (preferably red), seeded and chopped
1/4 cup roasted sunflower seeds
1/2 teaspoon roasted cumin seeds
1 teaspoon orange juice

1. Soup: Melt the butter in a large saucepan (or Dutch oven) over medium heat. When the butter has melted, add the onion, shallots and garlic and cook, stirring, until the vegetables are softened (but not brown), about 5–7 minutes. Add the pumpkin, apple, chicken broth, orange juice, curry powder, dill and orange zest. Bring the mixture to a boil, then lower heat and simmer about 40 minutes, until the pumpkin is very soft.

2. Remove the soup from heat and allow to cool briefly, then purée the mixture in a blender or food processor (in batches if necessary). Return the purée to the pot, stir in the heavy cream, season to taste with salt and pepper and rewarm, if necessary, but do not allow the soup to boil.

3. Chutney: Combine all the ingredients in a food processor or blender and process into a coarse purée. Add additional sunflower seeds if the chutney is too thin. Serve immediately, or cover with plastic wrap and store in the refrigerator up to one day in advance.

4. To serve the soup, ladle it into bowls and garnish with a spoonful of the cilantro chutney.

Serves 6–8.

Cook’s Tip

For a thicker texture, drain the pumpkin before puréeing, reserving the liquid, then add enough broth to create the consistency desired. This soup has a bright citrus flavor—to tone it down, use 1/2 cup orange juice and an additional 1/2 cup chicken broth.