Catering Corner – Bring Autumn to the Table with Curried Pumpkin Soup

During Oregon’s Autumn months people decorate, carve and cook with the season’s bumper crop of pumpkins. To help bring fall to the table, new Global Aviation Chef de Cuisine, David White, is sharing a favorite pumpkin-inspired recipe. Curried Pumpkin Soup will surely be a welcome, warm-you-to-the-bone meal on this fall’s weekly menu.

Ingredients List

• 2 medium onions, finely chopped
• 2 large garlic cloves, minced
• 1 Tablespoon butter
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 lbs cannned, solid-pack pumpkin
• 5 cups reduced-sodium chicken broth
• 2 lbs cannned, unsweetened coconut milk
• ¼ cup white sugar
• 1 cup Mae Ploy Red Curry Paste

Read more from Global Aviation’s October 2015 newsletter…

• The Future of Heart Care Comes to Global Aviation 
• Visit Global Aviation at NBAA Las Vegas Event 
• Community Invited to HIO Fair on October 17th
• Meet the New Additions to Global Aviation’s Family  
• Catering Corner – Bring Autumn to the Table with Curried Pumpkin Soup
• Line Service Team Connects with Fantasy Football League

 

Method

Step one: Using a 6-quart heavy pot over moderately low heat, cook onions in butter. Stir occasionally until softened, 3 to 5 minutes.

Step two: Add garlic and stir for one minute.

Step three: Add cumin, coriander and cook, stirring for 1 minute.

Step four: Add pumpkin, chicken broth, white sugar, and coconut milk. Simmer uncovered, stirring occasionally for 30 minutes.

Note: soup can be thinned with additional Chicken Stock.