curried pumpkin soup
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!
prep time
15 Min
cook time
40 Min
method
Stove Top
yield
5-6 serving(s)
Ingredients
- 1 medium onion, chopped (1 cup)
- 1 tablespoon olive oil
- 1-2 large garlic cloves
- 1/2 teaspoon powdered ginger (or 1 tb fresh, grated)
- 1 tablespoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon cardamom
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1 can pumpkin, solid pack (14 oz)
- 2 cups water
- 1 can chicken broth (about 12 oz broth- can use boullion
- 7 ounces lite coconut milk
- 1/4 cup olive oil (optional for garnish)
- 1 teaspoon brown mustard seed (optional for garnish)
How To Make curried pumpkin soup
-
Step 1Heat oil in pot over medium low heat. Add onion and cook until softened. Add ginger and garlic, cook for one minute.
-
Step 2Add spices, cook, stirring for one minute. Add pumpkin, water, broth and coconut milk. Simmer, stirring occasionally for 30 minutes.
-
Step 3Remove from heat. Using an immersion blender, carefully blend until smooth.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Soups
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
Keyword:
#fall pumpkin curry coconut milk
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