Warm Relief for a Cold, Rainy World

I love soup! And I especially love it when we have a spate of dank, wintery weather up here in the Adirondacks where I live.

Lately, I’ve been getting heavily into curried cream of pumpkin or squash soup – and honestly, it’s SOOOO delicious, I just have to share it here.

What I do is bake some squash, pumpkins or both, until I have several nicely roasted pieces. Adding a touch of butter or maple syrup to the pieces while they bake helps.

Then I scoop out the soft, roasted flesh, and mix it up with some nice chicken broath, a little sautéed shallot (optional) and some salt. I let the mixture simmer for a while, then I add a blop of this wonderful curry paste I have that a company called Patak’s makes.

What’s great about curry paste is that all of the hard work – the simmering of garlic, the claifying of butter, the grinding of spices – is done! You just add the paste and instantly anything gets a nice, mellow curry flavor.

Then I pop my stick blender in the pot, add a long shot of fresh cream from our organic farm coop, and whip the mixture up. And there’s the best damn soup you ever did have.

Mmm-mmm warm and cosy!