Curried Pumpkin Soup

Carolyn Haas

By
@Linky1

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!


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Comments:

Serves:

5-6

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

1 medium
onion, chopped (1 cup)
1 Tbsp
olive oil
1-2 large
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(s)
pumpkin, solid pack (14 oz)
2 c
water
1 can(s)
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)

Directions Step-By-Step

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.

About this Recipe

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