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curried pumpkin soup

(2 ratings)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

I found this in a Penzey's spice catalog by Sandy Bingham. I changed a few things to suit our taste and what I had available. There is no one curry powder in this recipe; "curry" originally meant a mixture of spices used in a particular region, so the curry in this recipe is a mixture of spices!

(2 ratings)
yield 5 -6
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For curried pumpkin soup

  • 1 md
    onion, chopped (1 cup)
  • 1 Tbsp
    olive oil
  • 1-2 lg
    garlic cloves
  • 1/2 tsp
    powdered ginger (or 1 tb fresh, grated)
  • 1 Tbsp
    cumin
  • 1/2 tsp
    coriander
  • 1/2 tsp
    cardamom
  • 1 1/2 tsp
    salt
  • 1/4 tsp
    cayenne pepper
  • 1 can
    pumpkin, solid pack (14 oz)
  • 2 c
    water
  • 1 can
    chicken broth (about 12 oz broth- can use boullion
  • 7 oz
    lite coconut milk
  • 1/4 c
    olive oil (optional for garnish)
  • 1 tsp
    brown mustard seed (optional for garnish)

How To Make curried pumpkin soup

  • 1
    Heat oil in pot over medium low heat. Add onion and cook until softened. Add ginger and garlic, cook for one minute.
  • 2
    Add spices, cook, stirring for one minute. Add pumpkin, water, broth and coconut milk. Simmer, stirring occasionally for 30 minutes.
  • 3
    Remove from heat. Using an immersion blender, carefully blend until smooth.
  • 4
    Garnish: heat olive oil in skillet until hot. Add mustard seed and cook until they begin to pop - about 15 seconds. Carefully add mixture to soup. If soup is too thick, add more broth.
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