Pumpkin Curry Soup

Simmer simmer and a glimmer of dinner.   This was a right tasty bowl of soup and so VERY STUPID EASY to complete.  The lovely Mrs and I ate every last drop and stopped short of licking our bowls clean.  Very satisfying and warms the soul.  The kid wasn't a fan, but he doesn't like soup in general so its his loss.

I use a "Madras Curry" but you can use your favorite.  Madras Curry powder is much warmer than regular curry powder so add a half teaspoon at a time to taste to keep from blowing your taste buds off your tongue.  Seriously, its worth the try just add to taste incrementally.

You can use canned pumpkin, but its so easy to carve up and roast one then puree ahead of time.  "Canned" properly home roasted pumpkin that you puree will keep 3 months in the fridge easy.  (recipe will follow in a future blog post.

This is so close to vegan that you can twist things up and use veggie broth and voila its vegan.  Something I reserve for Meatless Mondays around here, but today was Wednesday so I used chicken broth.

Pumpkin Curry Soup

Ingredients

• 2 1/2 c  roasted pumpkin puree
• 1 14 3/4 ounce can low sodium chicken broth
• 1/2 white onion diced
• 2 cloves of garlic minced
• 1 - 2 1/2 t curry powder (to taste)
• salt to taste

Garnish

• fried jalapeno chips
• sour cream
• herbed croutons

Method

Place onions in a sauce pan with a scant T olive oil and sauté until translucent.  Add garlic and cook one minute until fragrant.  Pour half can of broth into a blender cup and add whiz up until no chunks remain.

Return onion puree to sauce pan, add pumpkin and remaining broth.  Bring to boil and reduce to simmer.  Add curry powder incrementally starting at 1 teaspoon  adding  1/2 teaspoon at a time tasting until you get the desired spiciness and heat.  Test for seasoning, add salt as needed.   Simmer 30 minutes until it is a consistency you like and flavors are developed.

Remove from heat and serve with garnishes.

Cherry Pistachio Cheesecake

 

A little slice of heaven.

This was a stumble across in an old recipe box.  I have vague memories of it as a kid in the 60s so we know its at least that old.  In looking at the recipe I saw it was ripe for updating.  Pistachios sprinkled across the top, but none in the crust?  Cherry's taste more cherry like with almond extract but none in the recipe?  No salt anywhere why?  

So I looked at everything and went about updating this recipe for the new century.  It was all to amp up flavor and texture.  It was a huge hit at the dinner party the other night.

Cherry Pistachio Cheesecake

Crust

• 1 1/2 c graham cracker crumbs
• 1 stick unsalted butter, melted
• 1/4c finely ground pistachio
• pinch of salt

Filling

• 16 oz cream cheese
• 1 c sugar
• 1/2 t vanilla
• 1/2 t almond extract
• 1/8 t salt
• 3 eggs
• 1 cup sour cream
• 1 1/2 c cherry pie
• 1/2 coarse chopped pistachio

Preheat oven to 325F.  Line 9 X 13" baking pan with parchment paper.

Combine graham cracker crumbs with ground pistachio and a pinch of salt.  Toss lightly to blend the mixture slightly.  Add melted butter and toss until the crumb mixture is evenly wet.  Gently press mixture into the prepared pan.

In mixing bowl add cream cheese, sugar, salt, vanilla and almond extract.  Beat at medium speed until fluffy and well mixed. (about 5 minutes).  Add eggs one at a time and beat in until well mixed.  Scrape down the sides as needed while beating mixture.  Reduce speed and add sour cream and mix until just blended.   Pour over the prepared crumb base.

Add cherry pie filling by spoonful over the filling keeping them 1-2" apart.  With table knife swirl cherry pie filling around the filling until nicely marbleized.  Sprinkle chopped pistachio evenly over filling.

Place baking pan on a sheet tray and pop into the preheated oven.  Bake 50-60 minutes until the filling is just starting to brown.  Test center with toothpick to make sure its set.  The mixture will be jiggly and will set as it cools.

Cool on counter to room temperature then refrigerate at least 2 hours before serving.   

TIP: Make sure all filling ingredients are at room temperature.  If they aren't its a booger to get it all blended evenly.  I usually set all the ingredients out overnight to ensure they are equal temperature.