One of my favourite blogs, Cook Almost Anything, recently showed a wonderful recipe for Jap Pumpkin Soup with Curried Onions. I really can only begin to tell you what a clever idea I thought it was to have a fairly plain pumpkin soup (no offence Haalo!) punctuated with a wonderful relish of curried onions : the very onions and curry seasonings that would usually be blended with the pumpkin soup, kept separate to highlight all the elements - brilliant.
Whenever I need inspiration or a recipe I target the Food Blogs, both familiar and new. There is something trustworthy about a home cook documenting and photographing what they are cooking purely for their own, and others's, enjoyment. So tonight, with a verging-on-rotting pumpkin and a softening-a-bit-too-much celeriac (I know, I know, food waste - saved!) I knew just where to look for inspiration - a recently google-reader-ed recipe with a nice curried onion twist :
Pumpkin and Celeriac Soup with Curried Onions
Adapted from Cook Almost Anything's Jap Pumpkin Soup with Curried Onions
3 cloves garlic
300g pumpkin, any kind, peeled, seeded, chopped
1 medium celeriac, peeled and chopped
1 red onion, sliced
1t curry powder, or more to taste
Salt and pepper
Heat the olive oil in a large pot and add the garlic, pumpkin and celeriac. Sauté for a few minutes until the vegetables are starting to soften then add enough chicken stock to almost cover. Simmer for about 15 minutes or until everything is cooked and tender.
Meanwhile, saute the red onion in the butter until soft then add the curry powder and continue cooking at a low heat until caramelised.
When the vegetables are cooked, blend with a stick blender or regular blender, seasoning with salt and pepper. Add enough cream to thin and enrich (to your taste) and reheat gently - not to a boil.
Pour the soup into warmed bowls and place a dollop of curried onions on top to complete the picture.