Wednesday, October 17, 2012

pumpkin curry soup + herbed goat cheese biscuits

This is my favorite Fall soup.  My mom makes it every Autumn, and so do I now!  It is extra good with the addition of these cheesy herbed biscuits.  The soup wasn't a huge hit with the littles, but they did love the biscuits!  My mom uses real pumpkin sometimes, but it is delicious with the canned pumpkin, too.  If you're ready for the perfect meal for a chilly Fall day, this meal will do the trick!

Curry Pumpkin Soup
1 white onion
1 red pepper
1 stalk celery
2 or 3 cloves garlic, minced
1 T olive oil
1 can pumpkin (14 oz)
3 cups broth (vegetable or chicken)
1 1/2 cup cream, or canned evaporated milk
1 to 2 T curry powder (or more if you like it spicy)
1 T chopped fresh sage, or 2 t dried
pepper to taste
serves 6

Herbed Goat Cheese Biscuits
2 cups all-purpose flour (plus extra as needed)
2 tablespoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
2 T fresh chopped herbs (I used rosemary, sage, and thyme)
6 tablespoon unsalted butter, cold and cut into cubes
1/2 cup goat cheese, crumbled
3/4 cup cold buttermilk or milk
makes 10 to 12 biscuits

1. Chop up your vegetables, and saute them in the olive oil until just softened.  Add in the garlic and stir for a couple minutes.
2. Pour in the broth, cream, and pumpkin.  Stir well. 
3. Add in the rest of the ingredients and heat on medium until steaming.  Do NOT boil. 
4. Once the soup is steaming, turn heat to low/simmer and cover.  Simmer for a half an hour to an hour.
5. To cream the soup, I used an immersion blender.  But if you do not have one, you can work in batches to cream the soup in a regular blender.  Be careful to cover your blender completely or you may find pumpkin soup in random places (sorry Karen!).
6.  Eat!

The biscuits:
1. Whisk together flour, baking powder, sugar, and salt.
2. Add the butter. Break up the butter into the flour with a fork or your fingers until the butter pieces are the size of peas.
3. Add the goat cheese and herbs, and stir in.
4. Add the milk, and stir just until it is mixed together.
5. Pour out the dough onto a floured area, and knead 10 times. If dough is sticky, add more flour.  I may or may not have yelled at my sticky dough.  It deserved it.
6. Flatten out into a 1 inch thick circle.
7. Using a biscuit cutter or a 2 inch wide glass, cut out your biscuits.
8. Bake for 10 minutes at 450.

Enjoy!  It's an easy, but tasty soup to make up and it tastes just like Fall!  The leftover soup makes a great sauce for a roasted cauliflower and chickpeas curry with rice.  So good.


  1. Yum! I was just hoping for a new fall recipe from you and... voila! I love curry, too.

  2. Yummy soup. I do simmer the soup without the cream or evap milk and add that and just heat just before serving to avoid any curdling.

  3. I am making these biscuits TONIGHT! I think I have all the supplies. I can't wait!!!! Thanks for sharing.

  4. Yumsies! Even before I saw your lovely pictures that title just sounds like a good dinner. Delicious.

  5. This was sooo yummy! I can attest both the real pumpkin version (Thanks, Cathy!) and the canned pumpkin(just as yummy, as made by Ruthie). A great recipe--and I never minded that we got a little messy...I wanted to have like 5 more bowls. Phil kept calling it the "curry sauce" and wanted to dip everything in it. Thanks for sharing the recipe--still though, I think I prefer having the actual "you" in my kitchen whipping up a batch of it. It just tastes so much better when someone special makes it. You are like the Giada deLaurentis of Missouri. Maybe you will also get discovered and get your own cooking show! Yes!!!

  6. Sounds delicious. I love that first picture. It is beautifully arranged and the green font is so pretty! Soup is great, but a little biscuit makes it very special, doesn't it?

  7. Yummers!! Love a good squash soup this time of year!


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