This is a soup I’ve made since the first year of soup club, too. It was one that gelled the community part of this club, I think, because a murmur of the phrase “pumpkin chunks” became a collective cry from the homes I delivered to that week. It was then that I realized that I wasn’t the only one that was soup-crazy, that somehow I had found my people. So, behold the soup that launched a thousand ladles (well, not really, but you get the picture): a creamy pumpkin curry soup with curry leaves, which remain a household favorite flavor and reminder of the days when Garth’s administrative assistant would leave him baggies of them on his desk. (Reminder: you eat curry leaves; you don’t have to avoid them like bay.) So, newcomers, tell me—are you one of us?
- Add shredded rotisserie chicken, yum! Or cashews, soaked overnight to soften, if you’re vegan
- Eat it as-is with some warmed buttered naan rubbed with garlic
- Scatter with pepper flakes, chopped cilantro or charred sliced peppers like shishitos
- Serve topped with tamari-roasted pumpkin seeds (check for them in the bulk aisle)
Show me how you serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.