creamy curried pumpkin soup

(1 RATING)
32 Pinches
R, CA
Updated on Oct 29, 2011

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.

prep time
cook time
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 small bell pepper, diced
  • 1 small onion, diced
  • 1 - tomato, diced
  • 3 cloves garlic, minced
  • 3 cups cooked pureed pumpkin
  • 3 cups water broth or boullion, roughly
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 dash cinnamon
  • 1 dash ginger
  • OPTIONAL TOPPINGS:
  • - nonfat plain yogurt or sour cream
  • - minced chives or green onions
  • - diced pepitas (pumpkin seeds)

How To Make creamy curried pumpkin soup

  • 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.
  • Step 2
    Add pumpkin, water and seasonings. Taste to check the seasonings.
  • Step 3
    Puree using a stick/immersion blender until smooth. You can skip that step if you want to.
  • Step 4
    Reduce heat to low and simmer until heated through.

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