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13Nov

Curry Pumpkin Soup with Creole Lobster & Siracha

The Story

This soup came about as a challenge for my husband is "not into" soup.  I ask why. And he says, "I just do not like soup".   I thought what could I create that would make him forget it was just soup.  Had to have body to it....and of course, seafood.  I love pumpkin, so the creating began.  It took couple of attempts to perfect it.

Ingredients

I white onion chopped 
1 ripe pear peeled and chopped
4 cloves garlic
1 tsp fresh thyme
1 tsp fresh chopped rosemary 
1tbl olive oil
2 tbl butter
1 can 29oz pure pumpkin purée 
1 tsp garlic powder
1 tsp onion powder
1/4 tsp fresh grated nutmeg 
1 tsp toasted cumin seed
1/4 tsp ground cinnamon 
1/4 tsp ground cloves
1 tsp cayenne pepper
1 bay leaf
1 cup of white wine
32 oz chicken bone broth
1 cup of heavy cream
Curry Seasoning (whole block)
 
Cooked lobster tails

Siracha

In a soup pot (dutch oven), melt 2 tbls of butter.  Add the pear, onion, garlic, herbs, cumin seed and bay leaf.  Cook over moderate heat, stirring occasionally, until the onion is softened, about 8 minutes.  Deglaze with wine. Add the pureed pumpkin and simmer until the wine has reduced by half about 5 minutes.  Add chicken stock and simmer for about 40 minutes.  Puree the soup with a hand held blend (much faster) until velvety smooth.  Add heavy cream and mix until smooth.  Add the nutmeg, cinnamon, cloves, cayenne pepper, onion powder, and garlic powder.  Salt and pepper to taste.

 
Sauté lobster tails in spiced butter (cajun seasoning + butter) quickly just to get heated if already cooked.  If not, sauté until cooked about 2 minutes.  
 
Ladle into warmed bowls and garnish each serving with lobster tail and siracha.  Add a sprig of rosemary as a finishing touch.

 

 

 

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