Growing up I had very mixed feelings about Thanksgiving. When my family of four was together without interruption, inevitably, someone would probably bicker and being the bratty firstborn that I am, I like to be surrounded by people and activity.  Thanksgiving has never meant hordes of relatives, backyard football and too much pie.

It always meant dinner with family, yes, but we already did that on most nights and to boot, all of my friends were away or busy with their own relatives. Yes, Thanksgiving meant a slightly-larger-than-usual meal, but overall, Bratty Teenage Me day was boring.

And well, we probably did eat too much pie, but those details are cloudy.

I used to dread the quiet and solitude of Thanksgiving but now that my life is arguably busier and more exhausting than it was when I was thirteen, I look forward to a whole day of doing absolutely nothing except cooking, eating and watching the Macy’s Thanksgiving Parade (I learned today that there is a parade in Chicago too. I won’t lie, I wouldn’t trade it for Herald Square).

Pumpkin soup, with its creamy texture and warm, comforting flavor, is the perfect way to begin any Thanksgiving feast, whether you’re staying home or Thanksgiving is another day on-the-go. This recipe draws exotic inspiration from curry powder and has a touch of cayenne pepper for an extra kick.

Curried Pumpkin Soup with Crème Fraiche

Makes 6 servings

Ingredients

2 tbsp butter
1/2 medium onion, finely diced
1 tablespoon fresh ginger, minced or 1 teaspoon ground ginger
2 tbsp curry powder
2 cups chicken or vegetable stock
2 15oz cans unsweetened pumpkin puree
1 cup reduced fat (2%) milk
Pinch cayenne pepper
Crème fraiche

Directions

In a heavy-bottomed 3- or 4-quart stockpot, melt butter over medium-high heat, or until it becomes fragrant. Add onions and sauté until they become tender and just translucent. Add ginger and curry powder and stir to combine. Let cook another 2-3 minutes so that flavors can blend.

Step 2: Add pumpkin and stock, and with a sturdy whisk, stir until combined. Bring the pot to a simmer over medium-high heat. Reduce heat to low and let cook for about 20 minutes, stirring occasionally. Turn off heat, add milk and cayenne pepper, and stir until blended.

Serve topped with crème fraiche, if desired.

Tagged as: curry, pumpkin, soup