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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Rating:
★★★★☆ 2 votes
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)

Step-By-Step

1Heat oil in pot over medium low heat. Add onion and cook until softened. Add ginger and garlic, cook for one minute.

2Add spices, cook, stirring for one minute. Add pumpkin, water, broth and coconut milk. Simmer, stirring occasionally for 30 minutes.

3Remove from heat. Using an immersion blender, carefully blend until smooth.

4Garnish: 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