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Curry Pumpkin Soup
Curry Pumpkin Soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Savor a flavorful spiced pumpkin soup made with creamy pumpkin purée and fragrant curry spices.
Ingredients:
  • 1 Tbsp unsalted butter
  • 1 1/2 cups roughly chopped yellow onion
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 teaspoons minced, peeled fresh ginger
  • 1 1/2 teaspoons yellow curry powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Small pinch of cinnamon
  • 1 teaspoon of kosher salt plus more to taste
  • 4 cups low sodium chicken stock (or vegetable broth for vegetarian option)
  • 2 bay leaves
  • 2 (15 ounce) cans 100 percent pumpkin or 3 1/2 cups of chopped roasted pumpkin purée
  • 1 cup water
  • 3 Tbsp heavy whipping cream
  • 1/8 teaspoon black pepper
  • Yogurt (for garnish)
  • Toasted pumpkin seeds (for garnish)
Instructions:
  • In a large, heavy-bottomed pot over medium heat, melt butter. Sauté onions until softened, about 5 to 6 minutes. Add garlic and ginger, cook for another minute. Stir in curry powder, cumin, coriander, cinnamon, and salt. Cook for 2 more minutes.
  • Combine stock, bay leaves, and pumpkin: Pour in chicken stock, bay leaves, pumpkin purée, and water. Mix well. Adjust consistency with more stock or water if needed. Bring to a boil over high heat, then simmer on low, covered, for 10 to 15 minutes.
  • After turning off the heat, gently discard the bay leaves and use an immersion blender to purée the soup.
  • Just before serving, gently fold in the cream. Season with black pepper and adjust to taste. Add extra salt if needed. Divide into bowls when ready. Drizzle with slightly thinned plain yogurt and top with toasted pumpkin seeds. Serve hot, warm, or at room temperature. If you enjoyed the dish, please consider leaving a star rating and comment!

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