Hey Charmers! I could really use some guest bloggers for Recipe Mondays so email me at corvaxgirl [at] gmail [dottie] com with a favorite recipe of yours that you make, a strange sounding retro recipe that you have (and where it came from and if you like, thoughts on the book), a picture of the finished product (optional) and what name you would like it credited to and a link to your blog or shop if you like!
So, I love pumpkin. I liked it to begin with but once I got divorced I loved it that much more because Wasband wouldn’t eat it. He got spooty if I even tried cooking it in the house on most occasions (I was oh so graciously granted a reprieve to make my Stuffed Pumpkin for Samhain). So now every fall it’s pumpkinpoloza at my house needless to say. Believe it or not, it’s been hard for me to get a really good pumpkin soup recipe. The secret to this recipe is Chunky Chaat. I’m pretty sure I use it incorrectly most of the time, but I don’t care. I love Chunky Chaat with a love that is pure and true, it’s my favorite seasoning mix of all time, I put it in everything which is probably gross to people who natively cook Indian food but the box says you can even use it on fruit (I’m working my way up to that) so I don’t think I’m too far off the mark. You can get it at Indian grocery stores but grocery stores with good ethnic food sections will have it (my Wegmans does).
Pumpkin Curry Soup
* 2 tablespoons raw pumpkin seeds (for optional garnish)
* 2 tablespoons butter
* 3 tablespoons all-purpose flour
* 1 tablespoons curry powder
* 2 tablespoons Chunky Chaat
* 4 cups vegetable broth
* 1 (29 ounce) can pumpkin (NOT pumpkin pie)
* 3/4 cup plain yogurt
* 2 tablespoons soy sauce
* 1 tablespoon molasses
* salt and pepper to taste
* 3 strips of crisp bacon, crumbled (for optional garnish)
Put everything but the garnishes and the yogurt in a large pot. Heat on medium heat for fifteen minutes. Add yogurt. Cook for another 10 minutes. Voila!