Last November, I hacked apart a giant pumpkin, simmered the chunks in boiling water for a few minutes, packed the pumpkin into jars and pressure canned them for 55 minutes. I did it as an exercise, to see how it worked and to show that it could be done.
At the time, I stated that I wasn’t sure if it was a recipe that would go on my regular roster of canning activities, because really, winter squash keeps so well as it comes. Why go to the trouble of processing it?
Fast forward 11 months and I have devised a use for these jars of pumpkin that is so good that I am penciling in more pumpkin canning next week. Here it is in simple, math problem form.
1 small onion + 2 tablespoons curry powder + 2 pints pressure canned pumpkin + 1 can coconut milk = the most delicious and quick soup ever. It is a pantry meal that can be made for dinner in just 15 minutes and it gets better after a night in the fridge.
When you pressure can pumpkin, it is cooked into deep submission. When I opened the jars, the cubes were so tender that they lost their form with the slightest pressure. They don’t need any additional cooking time, so the soup is done as soon as the onions are tender and everything is heated through. I used an immersion blender to zap it creamy and joyfully ate it for lunch for three days straight.
Curried Pumpkin Coconut Soup
- 1 small onion finely diced
- 1 tablespoon coconut oil
- 2 tablespoons curry powder use your favorite*
- 2 pints pressure canned pumpkin with their canning liquid
- 1 can coconut milk
- sea salt to taste
- Combine onion and coconut oil in a small soup pot. Cook until onion softens and browns. Add curry powder and cook until it is fragrant.
- Add pumpkin cubes, their canning liquid and the coconut milk. Stir to combine. Add up to one coconut milk can of water should it need a bit of thinning.
- Bring to a bubble, reduce to a simmer and place a lid on the pot. Cook until onions are tender.
- When soup is done, blitz it with an immersion blender. Taste and add salt as necessary.
- Eat and enjoy.