Pumpkin-Mango Soup With Fried Parsley
The other day, I found myself standing in my pantry looking at the leftover canned pumpkin from the holidays. I wanted to make something out of the ordinary with it, something a little unexpected. I scanned the contents of the fridge and found evaporated milk. Perfect! I grabbed some mangoes and went to cutting. This soup is creamy and rich with warmth from the cinnamon and curry; a subtle, underlying heat from the cayenne; and a salty, nutty crunch from the parsley fried in browned butter.Two things to keep in mind with this soup: First, if you like the soup a little more sweet, use the mandarin orange juice to replace some of the chicken stock. Second, the more fried parsley the better! When I took the photos, I was conservative in my use of it because I was testing it out on guests. Everyone agreed it needed more, so don’t be shy with it!
- Melt 2 T butter in large pot over medium high heat. Saute onions and garlic until tender, about 3 to 4 minutes. Add diced mangoes. Cook together 2 to 3 minutes. Stir in curry powder, cinnamon, salt, and cayenne pepper. Add pumpkin puree and cook, stirring about 1 minute.
- Transfer mixture to blender, adding mandarin oranges (and mandarin juice, if using) and 1 C chicken stock. Use a kitchen towel to help hold the lid securely to prevent the hot mixture from exploding out and potentially burning yourself. Puree mixture until thickened and smooth.
- Transfer mixture back to large pot, and stir in evaporated milk. Add remaining chicken stock in increments until you reach your preferred consistency. Taste and season. Heat through until simmering and steaming but not boiling. Pour into warmed bowls.In small saute pan, melt remaining butter until foaming. Add parsley and fry until crisped, about 30 seconds.
- Garnish soup with parsley, a sprinkle of salt, and a drizzle of browned butter over and around soup. Also, try pomegranate molasses.