October Requires Pumpkins, Right?

Happy autumn, y’all! We’ve made it through the marathon of the Jewish fall holidays (Rosh Hashanah, Yom Kippur, Sukkot, and Shemini Atzeret/Simchat Torah all come tumbling one right after the other) and visits from both our families. The picture I have in my head for an ideal October involves space to breathe as the days grow shorter and the Florida heat and humidity approach marginally acceptable levels. Oh, and also a lot of soup.

We love soup and eat it even at the height of summer, but I have to admit there is a special joy in it when there is a chill in the air. I came up with the following recipe over the summer when Sampson was flying late and I was pawing through the pantry for something quick, easy, and just a little more sophisticated than ramen noodles. Random canned goods to the rescue!

Lazy Pumpkin Soup

1 can pumpkin puree (not pumpkin pie filling)
1 can diced tomato
1 can coconut milk
1 tsp (or so) of garam masala or your favorite curry powder
Salt and pepper to taste

Open cans and dump into pot. Add garam masala or curry powder. Bring to a boil over medium-high heat, then drop to a simmer for about fifteen minutes.

Remove from heat and wield your trusty immersion blender to whirr up a smooth, velvety soup. If you only have a regular blender, sigh wistfully, add one to your wish list, then proceed to work in batches to blend the soup.

If the soup has cooled down too much for you in the blending process, return it to the stovetop for a few minutes. Add salt and pepper to taste.

Serve with a dollop of yogurt, sour cream, goat cheese, or what-have-you. If you’re feeling sassy, go nuts with some hot sauce at the table. Enjoy.