Normally I make pumpkin curry soup, which is a serious fork in the road from the traditional Thanksgiving dinner road driven by my predecessors. We never had soup in my family, and if we did, it sure as hell would not have been pumpkin. My mom, the primary Thanksgiving cook, hates pumpkin, and I do not recall that my grandmother had any particular affinity for it either. When I decided to start a new tradition of making soup, I wanted something that incorporated pumpkin (one of the most important Thanksgiving ingredients in my opinion) but that was not dull or plain (as so many pumpkin soups can be). I used curry to give it its kick. Generally when I make this soup, I use coconut milk (making the soup vegan), but at Thanksgiving usually dose the soup with a generous few gulps of cream.
Pumpkin curry soup (You can use pureed butternut squash in place of pumpkin here if pumpkin is hard to find… might even be better that way. I did this year just for a change)
3 tablespoons butter or oil
1 cup finely chopped onion
1 clove garlic, finely chopped
1 teaspoon curry
¼ teaspoon ground coriander
1/8 teaspoon cayenne
3 cups water
3 bouillon cubes (I use vegetable)
15 ounce can pumpkin (or the “meat” of a baked butternut squash)
1 cup half-and-half or cream (can replace with coconut milk if you want a non-dairy option)
Sour cream garnish
Melt butter in large saucepan over medium high. Add onion and garlic. Cook 3 to 5 minutes til tender. Stir in curry powder, coriander, cayenne. Cook 1 minute. Add water and bouillon. Bring to boil. Reduce to low, cook, stirring constantly for 15 to 20 minutes to develop flavors. Stir in pumpkin. Blend until smooth. At this point, you could cover and refrigerate the soup for a day. This develops the flavors further and of course means you can plan ahead.
When ready to finish and serve, place soup on stovetop and mix in cream (or coconut milk or half and half). Cook 5 minutes or til heated through. Garnish with sour cream if desired.