- 2 medium onions, finely chopped
- 2 T butter
- 2 large garlic cloves, minced
- 1 1/2 T minced, peeled fresh ginger
- 2 t ground cumin
- 1 t ground coriander
- 1/8 t cardamom
- 1 1/2 t salt
- 3/4 t dried hot pepper flakes
- 2 (15 oz) cans pumpkin
- 7 cups water
- 1 1/2 c chicken broth
- 1 (14 oz) can coconut milk
- 1/4 c olive oil
- 2 T brown mustard seeds
- 8 fresh curry leaves
- Cook onions in butter in heavy pot over moderately low heat, stirring occasionally, until softened (3-5 min).
- Add garlic and ginger and cook, stirring one minute.
- Add cumin, coriander and cardamom and cook, stirring, one minute.
- Stir in salt, red pepper flakes, pumpkin, water, broth and coconut milk.
- Simmer, uncovered, for 30 minutes, stirring occasionally.
- Puree soup in batches in food processor until smooth.
- Keep soup warm over low heat.
- Heat oil in small skillet over low heat until hot but not smoking.
- Cook mustard seeds until they begin to pop.
- Add curry leaves, cook five seconds, then stir oil and seeds into soup.
- Season with salt.
- Soup may be thinned with additional water.
Yield: 1 gallon