Curried Pumpkin Soup

Ingredients

• 2 teaspoons brown mustard seeds 
• 8  curry leaves fresh
• 1.5 tablespoons ginger fresh minced peeled
• 2 large garlic clove minced
• 0.1 teaspoon ground cardamom 
• 1 teaspoon ground coriander 
• 2 teaspoons ground cumin 
• 12 fl. oz. chicken broth reduced-sodium
• 0.3 cup olive oil 
• 2 cups onion finely chopped
• 0.8 teaspoon pepper dried red hot
• 1.5 teaspoons salt 
• 30 oz pumpkin puree canned ()
• 2 tablespoons butter unsalted
• 14 oz coconut milk unsweetened low-fat canned (not )
• 4 cups water 

Equipment

• bowl
• frying pan
• pot
• blender

Directions

1. Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes.
2. Add garlic and ginger and cook, stirring, 1 minute.
3. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
4. Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds.
5. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.
6. Soup can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.