Velvet Pumpkin Soup and Oatmeal Muffins
The name of this soup refers to its texture, not its taste. Though it's smooth in the mouth, it's fiery on the tongue! Red pepper, garlic, coriander and curry give this soup its heat. The oatmeal muffins served alongside are slightly sweet, slightly chewy, and strike just the right note with this assertive soup. Read our blog about pumpkin soup and oatmeal muffins, with additional photos, at Bakers' Banter.
4 tablespoons (1/2 stick) butter
3 garlic cloves, minced or chopped
1 large onion, diced
1 1/4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper (or more to taste)
3 cups chicken broth
16-ounce can solid-pack pumpkin (or squash)
1 can (12 ounces) evaporated milk
Melt butter in a large saucepan, and sauté garlic and onions till golden brown. Add curry powder, salt, coriander, and cayenne pepper; simmer gently for 2 minutes. Stir in broth and simmer, partially covered, for 20 minutes.
Add pumpkin, stirring till smooth. Add evaporated milk. Heat over medium heat for 5 minutes; don't allow soup to boil (but a simmer is OK).
In batches, transfer soup to blender or food processor. Process till very smooth. Serve hot. Yield: about 8 servings.
Oatmeal Muffins
Oatmeal muffins are a real back-to-basics treat. The taste of these will probably bring you back to your childhood, when a bowl of steaming oatmeal on the table was a wintertime constant. Don't expect a big blast of flavor from these; they're designed to be mild, a comfortable complement to the more assertively spiced soup they accompany. 1 1/2 cups King Arthur Unbleached All-Purpose Flour
Preheat your oven to 400°F. Lightly grease a standard muffin pan; or line the pan with papers, and grease the papers.
1/2 cup quick-cooking or old-fashioned oats
1/2 cup dark brown sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk
1/3 cup vegetable oil or softened butter
2 eggs
1 teaspoon vanilla
cinnamon-sugar for topping (optional)
In a large bowl, stir together flour, oats, sugar, salt and baking powder. In a separate bowl, beat together milk, oil or butter, eggs, and vanilla.
Gently stir wet ingredients into dry ingredients, mixing only enough to blend. Spoon batter into 12 muffin cups. Sprinkle with cinnamon-sugar, if desired.
Bake muffins for 20 minutes, or until golden brown. Remove muffins from the pan and cool completely on a rack. Yield: 12 muffins.
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 3, January-February 1992 issue.
Reviews
12/05/2009
This soup is DELICIOUS and simple. I did not puree in blender. The family was happy with the texture as is and I was happy not to clean up the blender! At first I left out the cayenne because of one & three year old, but it was too bland so I added it in last second. Perfect!! My very picky daughter closed her eyes and let out a satisfied AHHH! The texture of muffins was excellent and the kids loved them. I thought they were very bland as expected, but I think with some sprucing up these could be a house favorite. Thanks again for wonderful recipes. Oh, and I thought these muffins would make a great replacement for corn muffins with chilli.
11/25/2009
11/23/2009
Well, the idea of this is great - pumpkin soup and oatmeal muffins do sound like a great combo. And I'd like to try the combo again, but maybe with different recipes. We found both the soup and the muffins were pretty disappointing. Muffins were a little dense and rubbery, (though everyone loved the sprinkle of cinnamon and sugar on top). Soup seemed to have potential, but the flavor didn't quite work. Now that I see all the great reviews, I'm wondering where we went wrong?
Give us a call at the Baker's Hotline and we'll be glad to troubleshoot the recipe with you. Molly @ KAF
10/20/2009
I am sipping this soup as I type and am completely thrilled with it! As a vegan I have modified to for our dietary needs. I used homemade vegetable broth, olive oil, and freshly made cashew milk and roasted squash from my garden...it is simply divine. The cashews add a sweet nutty taste which is the perfect foil to the spices. Thanks so much for the starting point for a great new recipe for my family...all 5 of my kids loved it...a miracle in and of itself!!! Kim
Hats off to you! All your kids were left with smiles and full bellies. Elisabeth @ KAF
10/18/2009
Healthy, delicious, and quick! My 2 year old loved the muffins and my husband requested the soup again. Thank you!
10/18/2009
Wonderful soup. The spices add the perfect touch with the cayenne pepper providing a nice heat. I made it with butternut squash and it was just perfect.
10/10/2009
I have made it 3 or 4 times and it is outstanding.
08/16/2009
This soup and muffin combination is spectacular. I love the muffins plain, but for those who thought they were bland, they are perfect with the spicy soup. I have made this several times, and love it every time. I often use white whole wheat flour in the muffins, have added nutmeg when serving with something else. I have also used frozen pureed butternut squash in place of the pumpkin. One day I was being really lazy and used this new curry flavored chicken stock, and just simmered that flavored stock with the frozen squash while the muffins cooked. Still awesome! I make this whenever I have lunch guests in the fall and winter and everyone asks for the recipe. Even my one and two year old love the soup!
03/29/2009
I shared these muffins with my granddaughter and she loved them. I asked her if she thought raisins would be good in them and her response was "Don't you do a thing to them." These muffins were so easy to make. I just found a new muffin for sharing. Thanks.
03/04/2009
This soup was really simple to prepare, and is SO delicious! It's a new family favorite. The oatmeal muffins are the perfect addition, too.
Bookmark/share
this recipe