Last week I wrote a series of Thanksgiving side dish recipes for Craft Magazine. It was a fun series, and one that challenged me because all of the recipes had to be gluten-free.
I don’t have any dietary restrictions or sensitivities (unless you count the fact that I hate chocolate and peanut butter together. I do. I know I’m a freak of nature) so I rarely pay attention to whether or not my recipes are gluten free.
Even so, sometimes it’s fun to think outside the box, especially when you’re facing the biggest food holiday of the year. So, if you have time, visit the Thanksgiving series on Craftzine.com for more holiday inspiration.
In the meantime, I’m going to tide you over with a creamy soup, a thick consistency that tastes so much more indulgent then it is.
Curry lends a deep, earthy and exotic flavor and a dollop of creme fraiche is all this soup needs to be an elegant starter to your Thanksgiving dinner.
- 2 Tablespoons butter
- ½ medium onion, finely diced
- 1 Tablespoon fresh ginger, minced or 1 teaspoon ground ginger
- 2 Tablespoons curry powder
- 2 cups chicken or vegetable stock
- 2 15-ounce cans unsweetened pumpkin puree
- 1 cup reduced fat (2%) milk
- Pinch cayenne pepper
- Crème fraiche
- 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