Gluten Free Fall Pumpkin Curry Soup

  A few weeks ago one of the ladies from church brought this amazing pumpkin curry soup to our love feast that follows our Lord's Day meeting.  Everyone was wowing over it, and her husband brought me over a bowl. 

    She told us she added a bit more garlic and used coconut milk in place of the regular milk that was called for. And it was indeed a soup to wow over!

   A friend of mine had given me some squash from her garden and so I thought what a perfect thing to use to try out this recipe!  Anyway this recipe is a combination from two pumpkin curry recipes from Food.com  and another one from All Recipes.   All of us who had it were just like this is such good stuff! We liked it better than using pumpkin to make it! 

Gluten Free Pumpkin Curry Soup  - for 6-8

1. Prepare vegetables:
(1)  Rinse and prick a  small pumpkin or butternut squash and place it and 1+ cups of water into a pot  and cook until tender or crock pot and cook for 8-10 hours on high until tender. Note:  Or  if you don't have fresh pumpkin or squash, you can use 30 oz  of canned pumpkin.  You will get a little different flavor depending on which squash you use.  You can also add some chopped potato and carrot to the pumpkin.
(2) Chop 2 cups of onion

(2)  Mince 3 cloves of garlic

2.  Saute vegetables:
(1)  In another stock pot  put 2 T of butter into a pan and saute onion and garlic.
(2)  Stir in 1 1/2 T of Indian curry powder, 2 T of gluten free tamari,  1 1/2 t salt and 1 t pepper (or to taste) and cook for about a minute or so.

3.  Make the soup:
(1)  To that add 6 cups of chicken broth and the cooked pumpkin simmer it uncovered for 20 minutes.
(2)  You can use a hand held blender to liquefy the soup to your liking.
(2)  Stir in 3 cups of evaporated milk, half and half,  or coconut milk (I needed 2 cups because it was too thick) and allow it to warm up.
(3)  Taste and make any seasoning adjustments.  See if you need more milk, more curry or salt and pepper.

 When I made this again on December 3, 2013, I added a bit more of all the spics and 3/4 T more gluten free tamari.   This pumpkin curry soup has a bit of heat which is very warming on a cold fall or winter day. Today it was 35 degrees where I live, and this soup really hit the spot!  

List of My Favorite Soups, Chili & Stew Recipes: 

Beef 

Grandma's Favorite Beef Stew  (My mother-in-law's delicious recipe!)

Just Like Home Ukrainian Borscht  ( a Polish student  said this tasted like his mom's!)

Poultry

This is the Best Gluten Free Minestrone Soup!   (A recipe my son modified)

Mouth Watering Italian Turkey Sausage Soup   (This is  my friend Debbie's recipe)
Mexican Fiesta Chicken Soup   (A recipe I got years ago from a Mexican cookbook)
My Thanksgiving Turkey Soup  (My very own special concoction!)
Gary's Incredible Gluten Free Arkansas Gumbo  (Given to me by a Bible study friend)
Jeannie's French Market Soup  (A mom friend from when my kids were little)
Southwest Turkey Soup  (From my Syre School cookbook)

Fish
Northwest Salmon Chowder  (From my Heritage School cookbook)

Bean & Legumes
Vi's Best Chili  (A  Bible study friend's great recipe)
Bethany's Crowd Pleasing Tortilla Soup  (One of my daughter's friends special soup)
Country-Style Lentil Soup   (From my heritage School cookbook)

Vegetable

Creamy Pumpkin Soup  (from Food Network)
My Favorite Gluten Free Pumpkin Curry Soup  (Combo from Food & All Recipes)
Downright Delicious Potato & Kale Soup  (From my daughter-in-law's family cookbook)
Garden Vegetable Soup  (From my daughter-in-law's family cookbook)

Asian
Chinese Chicken Soups  - Bok choy chicken, chicken & spinach, and chicken & cabbage
Make Your Own Gluten Free Chicken Pho!  (From a newspaper article)
Gluten Free Chinese Hot Pot  (Modified by a Chinese student)
Chinese Egg Drop Soup  &  Chinese Egg & Tomato Soup  (Adapted from our students)

Vegetarian & Gluten Free Tom Yum Soup (A delicious Thai soup) 
Deluxe Miso Soup (Kenchinjiru)