I know it's not original, but I really do love pumpkin this time of year. I've come across all kinds of glorious recipes for pumpkin recently, including pumpkin cake, pumpkin bars, and pumpkin ice cream, all of which have my mind spinning in an orangey blur. So when an adorable Sugar Pie Pumpkin arrived in our produce box last week, I thought long and hard about what to do with it.
By the way, isn't "Sugar Pie Pumpkin" the cutest name ever? I mean, if you don't want to eat something called Sugar Pie, you need to get your head checked.
Sometimes I spend a lot of time mulling over what to do with a particular ingredient, only to use it on a whim, which is what happened to my little Sugar Pie one night recently when we found ourselves without a dinner plan. All of a sudden my agony over pumpkin whoopie pies v. pork and pumpkin stew, in honor of one of my favorite dishes at Burma Superstar, vanished into thin air. Before I knew it, I was flying around the kitchen like a little witch, chopping squash, covering the other hungry dog in a light dusting of garam masala, and rooting around for my immersion blender.
Turns out curried pumpkin soup isn't bad for a quick weeknight dinner. It's certainly not fancy, nor is it particularly photogenic, as is evidenced below, but it hits the spot on a cool night. Serve it with a dollop of sour cream and a few snipped chives, plus crispy croutons or some good bread.
Normally I make pumpkin cranberry bread, but having recently made something similar, I nixed the berries, bulked up the powdered ginger, and added a hefty grating of fresh ginger root.