Creamy Curried Pumpkin Soup Recipe

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Creamy Curried Pumpkin Soup

April McIver

By
@AspieApril

Smoky, spiced, creamy, savory and satisfying. This soup is warm and hearty without being heavy. I used pureed roast fresh pumpkin, but canned would probably work fine.


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Rating:

Ingredients

1 Tbsp
vegetable oil
1 small
bell pepper, diced
1 small
onion, diced
1
tomato, diced
3 clove
garlic, minced
3 c
cooked pureed pumpkin
3 c
water broth or boullion, roughly
1/2 tsp
curry powder
1/2 tsp
salt
1/2 tsp
pepper
1 dash(es)
cinnamon
1 dash(es)
ginger

OPTIONAL TOPPINGS:

nonfat plain yogurt or sour cream
minced chives or green onions
diced pepitas (pumpkin seeds)

Directions Step-By-Step

1
Heat oil in a large, heavy pot over medium. Add onion, bell pepper, tomato and garlic. Cook, stirring often, until vegetables are softened.
2
Add pumpkin, water and seasonings. Taste to check the seasonings.
3
Puree using a stick/immersion blender until smooth. You can skip that step if you want to.
4
Reduce heat to low and simmer until heated through.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy