• Curried Pumpkin Soup with Maple Syrup & Candied Pumpkin Seeds

October 31, 2016

Here is the delicious soup recipe from Angie's Global News segment this morning. Happy Halloween & Happy Cooking! #eatlocal #shoplocal

Curried Pumpkin Soup with Maple Syrup & Candied Pumpkin Seeds

Recipe Type: Side Dish

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients
  • For the Soup:
  • 1 large pie pumpkin
  • 1 large apple, diced
  • 3 cups chicken stock
  • 1 large onion, finely diced
  • 2 garlic cloves, finely minced
  • 1 tbsp. diced cilantro stems
  • 1 tbsp. Well Seasoned madras curry powder
  • 1 tsp chili flakes
  • ¼ cup + 1 tbsp. pure maple syrup
  • 1 cup coconut milk
  • 1 tbsp. butter
  • 1 bunch of fresh cilantro
  • For the Pumpkin Seeds
  • 1 cup dry pumpkin seeds
  • 1 tbsp. maple syrup
  • 1 tsp Well Seasoned madras curry powder
  • 1 tbsp. vegetable oil
  • Pinch of salt
Instructions
  1. Preheat your oven to 400 degrees.
  2. Cut your pumpkin into quarters and reserve the seeds. Rub the pumpkin quarters with about 1 tbsp of olive oil and season with salt & pepper. Bake on a baking tray for 45 minutes, or until fork tender. Remove the pumpkin skins and mash the flesh well. Heat a large pot over medium heat and add your butter. When the butter is melted, add your diced onions and garlic and sauté for 5 minutes, until the onion has started to soften.
  3. Add your stock, coconut milk, pumpkin, curry powder, and chili flakes, and apple, and bring to a simmer. Cook on medium low for 15-20 minutes. Add your maple syrup.
  4. Using a hand blender, puree the soup until smooth. Season with salt & pepper. Top your soup with fresh cilantro, diced chili, pumpkin seeds and a dash of cream.
Pumpkin Seeds
  1. Dry your pumpkin seeds with paper towel, removing any liquid. Heat a pan on medium. Add 1 tbsp of grape seed oil. When the oil is hot, add your pumpkin seeds and curry powder. Fry your seeds, turning often, for 6 – 8 minutes, until they start turn golden brown. Add your maple syrup, and keeping your seeds moving constantly, fry for another 2 or 3 minutes.
  2. Place your seeds on paper towel to remove excess oil, but only for a second, or they will stick to the paper. Place on a baking sheet and allow to cool. Once they’ve cool, break apart.
  3. Serves 6 – 8
Serves: 6-8 people.