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