Serious Eats: Recipes

Grilling: Curried Pumpkin Soup

[Photographs: Joshua Bousel]

I've been on a sweet overload lately. We picked up ten pounds of candy for our Halloween party and I single-handedly must have already downed half of it. So when it came to making a grilled pumpkin soup last week, I avoided a sweet approach and spiced it up with curry powder, ginger, mustard, cumin, and cayenne instead.

I couldn't have asked for better results. The soup had a perfect balance of flavors. A little sweetness to pumpkin was cut with the curry, which was discernible, but in no way overpowering. The cayenne and black pepper added some kick, leaving the slightest burn on the tongue after the rest of the flavors made their way through.

Of course, once I finish a bowl, then a second helping, it was straight back to the candy bowl for me.

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears here on Serious Eats each Friday with a recipe for weekend grilling.

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