Pumpkin Soup With Garam Masala

On chilly days, Golden Stage Inn welcomes guests with steaming afternoon soup. Here's a warming winter soup recipe. Fall harvest staples - pumpkin, onion and apple - are spiced with garam masala and curry, and sweetened with boiled cider.


2 1/4 cups stock (chicken or vegetable)

1/2 sugar pumpkin (if you would rather used canned pumpkin, I believe this would equal 2 cans.)

olive oil

1 onion

2 small apples (or one large apple)

2 cloves garlic

fresh ginger (use a thumb-sized amount)

1 teaspoon Garam Masala

1/2 teaspoon salt

1/4 teaspoon curry powder

3 tablespoons boiled cider

1. Prepare the pie pumpkin by cutting it in half and seeding it. Place the two halves upside down on a baking tray with some water. Bake at 350 degrees F for 40 minutes, until soft.

2. Chop onions and apples. Finely dice ginger and garlic.

3. Warm stock in a medium-sized pot with 2 tablespoons of Woods' boiled cider. Scoop out a half of the cooked pumpkin, and add to the stock. Sprinkle 1/2 teaspoon of garam masala over the mixture and stir to combine. Cook on medium high heat until simmering, then turn heat to low and simmer until the other ingredients are ready.

4. Warm olive oil in a pan over medium high heat. Add onions and cook until translucent, then add apples and continue to cook. When both apples and onions are soft, turn heat to low and add ginger, garlic, curry powder and 1/2 teaspoon garam masala.

5. Combine the onions and apples with the stock and pumpkin and stir. Add salt. Simmer on medium low for another 5 minutes.

6. To puree the soup, use a blender or food processor. Add curry powder and garam masala to taste.

7. Serve with a drizzle of boiled cider accenting each bowl.

Recipe Summary:
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes

Other recipes by Golden Stage Inn:
Warm Cinnamon Rolls
Banana Bread

Recipe Provided By:
Golden Stage Inn
Proctorsville, VT

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