Italian recipe · no-dough · vegetarian

Pumpkin Curry… without Curry

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Some weeks earlier I tried making a soup from a recipe that I found in a newspaper my sister brought for me from their trip to Italy almost 2 years ago. Not the most exciting reading but in terms of keeping up with the language from time to time even a commercial can be fine. Moreover, the newspaper is about eco / bio stuff and sustainability, and it featured two recipes as well.

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So here’s the recipe of a quick vegetarian soup which I call soup but is more like a stew actually. With obviously not the most seasonable veggie but using the ingredients you will find almost everywhere and almost anytime. It’s not an Italian recipe either, rather Asia-inspired. Although in my adaptation it had no curry as it contains dried garlic which seems to be too acidic for our oversensitive stomachs, so we’re trying to avoid any such seasoning at the moment.

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Curry di Zucca or Pumpkin Curry adapted from infosostenibile.it

Ingredients

  • 600 g pumpkin – I used frozen Butternut pumpkin bits
  • 500 ml milk – I used 1.5% fat
  • 2 tsp curry powder – omitted, used black pepper instead
  • 15 ml extravirgin olive oil
  • 1 onion
  • salt, to taste

Procedure

Clean and peel the pumpkin (using a sturdy vegetable peeler or just cutting the skin off with a knife), discard the seeds* and the fibers. Chop it into pieces (about 1-2 cm). Peel the onion and slice it too. Saute the onion in oil, then add the curry. Continue the process for a bit and then add the milk. Bring to the boil and add the pumpkin pieces and salt. Continue cooking for about 20 minutes or until the pumpkin softens and the stew thickens sufficiently.

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Remarks

* You can reserve the seeds, wash and dry them thoroughly and then eat them raw or use in baking. We have quite a lot of them now from all the soups and vegetable stews!

This is a sweet soup – particularly without the curry powder, I guess. Plus the milk which also adds this sweetish vanilla-ish flavour. So to some it might seem a bit too ‘weird’ as a lunch option, though if you’re used to Asian cuisine, the taste will not surprise you at all.

The soup got even thicker the next day, so we added in some water.

Result

Sweet thick soup ready in just about no time. A chance to diversify your lunch routine!

Adding this recipe to the Lunch / Dinner collection.

G.

2 thoughts on “Pumpkin Curry… without Curry

  1. Amazing. Have you tried the spice: ras el hanout? Its a northern african mix of spices that doesn’t include the dry garlic and has a lot of spices from the curry mix. Theres also a simple mix that you can make of curry. You just take out the spices you don’t want. I will try to do this. i love pumpkin.

    1. Geia sou, Melina! Thank you for this suggestion, I’ve come across this mix of spices in some recipe for sure but I have never seen it here in Russia. But I like your idea of making my own curry cause you’re right, it’s not that complicated and I can avoid using garlic this way!

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