Spiced Butternut-Pumpkin Soup

Sara Andrea

By
@Sara_Andrea

My husband and I went to a fantastic little cafe in Klamath Falls Oregon called Nibbley's. They served a pumpkin soup. I asked for the recipe but they said "no" so we made our own. It's not exactly like the one we had at Nibbley's but it's pretty good ;)


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Rating:

Comments:

Serves:

10 +

Prep:

45 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2 Tbsp
butter
1
onion, diced
1
red bell pepper, chopped
3
garlic cloves, minced
2 Tbsp
finely grated ginger
1
butternut squash, peeled and cubed (1 3/4 lb)
1
small pumpkin, peeled and cubed (1 3/4 lbs)
1
sweet potato, peeled and cubed
1
granny smith apple, peeled and cubed
1
32 oz container of chicken broth
2
bay leaves
1 1/2 tsp
red curry paste
1/2 tsp
pepper
3/4 c
whipping cream
1 Tbsp
lime juice

Directions Step-By-Step

1
Melt butter in Dutch oven over med-high heat; add onion and red pepper. Saute 8 minutes or until onion is golden. Stir in garlic and ginger, cook 1 minute. Add squash and next 7 ingredients and 4 cups water. Bring to boil; reduce heat to med-low, simmer 20 minutes.
2
Remove from heat and let stand 30 minutes. Stir occasionally. Remove and discard bay leaves.
3
Process soup in batches in a blender until smooth. Return to Dutch oven and stir in cream. Simmer over med-heat; stir in lime juice and season with salt and pepper to taste.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American