Curried dishes run the gamut from sweet to hot with sweet-hot somewhere on the continuum. Curry powders vary greatly as well. Find one you like and stick with it. Nothing is more disappointing than picking up a container from the grocery store shelf only to find it greatly lacking in flavor when you apply it to dinner.
This curried pumpkin soup is almost sweet because of the naturally occurring sugar in the pumpkin and because of the slightly sweet undertones that come with coconut milk. This soup is subtle and satisfying, creamy and rich, with garlic, curry powder and cilantro as a finishing touch. The recipe is adapted from The Roasted Vegetable by Andrea Chesman
Make a meal of this soup with a crispy green salad tossed with a vinaigrette and hot from the oven sourdough bread.
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