NORTH INDIAN-SPICED PUMPKIN SOUP W/BROWN BUTTER, MUSTARD SEED & CASHEWS

By KeyIngredient

AUTUMN 2013
By: Christopher St. Onge

Ingredients

• SOUP
• 1 tbsp (15 mL) cumin seed
• 4 tsp (20 mL) coriander seed
• 1 tsp (5 mL) whole black peppercorns
• 1 cinnamon stick, 3 inches (8 cm)
• 6 cloves
• 3 pods black cardamom
• 1/4 cup (60 mL) butter
• 2 large brown onions, thinly sliced
• 2 fresh bay leaves
• 1 tsp (5 mL) ground ginger
• 5 cloves garlic, roughly chopped
• 3 cups (750 mL) homemade chicken stock
• 2 cups (500 mL) water
• 6 cups (1.5 L) peeled and chopped pie pumpkin
• 1 tsp (5 mL) salt
• 1/2 cup (125 mL) yogurt, preferably 3% MF
• GARNISH
• 3 tbsp (45 mL) salted butter
• 1/2 cup (125 mL) roasted, unsalted cashews
• 2 tsp (10 mL) black or brown mustard seed

Preparation

Step 1

1 For the soup, toast cumin, coriander, black pepper, cinnamon, cloves and cardamom in a large saucepan over medium heat, stirring frequently until fragrant, about 3 minutes. Add butter to pan. When it has melted, stir in onions, bay leaves, ginger and garlic. Cook for 10 minutes or until onions are softened. Reduce heat to low and cook an additional 10 minutes, stirring frequently, or until golden.

2 Pour chicken stock and 2 cups (500 mL) water into pan. Stir in pumpkin and salt. Increase heat to medium, bring to a boil, cover and cook for 20 to 25 minutes or until pumpkin is tender. Remove from heat; stir in yogurt. Remove cinnamon stick and bay leaves; discard. Remove cardamom pods and, when cool enough to handle, scrape seeds out and add to pot; discard pods. Working in batches, purée soup in blender. Keep warm while preparing garnish. (Soup may be made ahead covered and refrigerated for up to 5 days and re-warmed over medium-low heat).

3 For garnish, melt butter in a small saucepan over medium heat. Add cashews to pan and continue to cook until butter turns a light tan colour. Remove from heat and stir in mustard seed (butter will continue to darken for a few minutes and develop a nutty aroma).

4 Ladle soup into warm bowls and garnish each with a spoonful of brown butter, cashews and mustard seeds.

Serves 6