Curried Pumpkin Soup

8
billy haze

By
@billyhaze

This soup is a favorite with my guests. A few have told me even to forget the rest of the meal when you serve this, nothing can compete. Please, you be the judge.

Blue Ribbon Recipe

What a comforting fall soup. This is a creamy and savory pumpkin curry soup recipe with a hint of nutmeg spice. The combination of seasonings complements each other very well. We loved the addition of toasted coconut on top. Finishes the soup nicely. This is so good! The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
6
Prep:
15 Min
Cook:
35 Min
Method:
Stove Top

Ingredients

  • 4 Tbsp
    butter, cold
  • 1/2 c
    chopped onion
  • 1 clove
    garlic, mashed and diced
  • 2 c
    pumpkin puree, freshly made or canned
  • 4 c
    chicken broth, low salt,low fat
  • 1
    bay leaf
  • 1 pinch
    suger
  • 1/3 tsp
    curry powder (or more if desired)
  • 1 pinch
    nutmeg
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper, freshly ground
  • 2 c
    light cream or half & half
  • 1/3 c
    toasted coconut as garnish (optional)

How to Make Curried Pumpkin Soup

Step-by-Step

  1. Melt butter in a medium (3qt) saucepan over medium heat.
  2. Add onion and garlic, cook until soft and translucent.
  3. Add pumpkin puree and broth. Stir well to mix.
  4. Add bay leaf, sugar, curry powder, pepper, and nutmeg. Bring to a boil.
  5. Lower to simmer and cook 30 minutes while the soup is cooking. Taste to adjust seasoning if desired.
  6. Remove from heat and add cream.
  7. Return to heat only to bring the temperature of soup back to hot. DO NOT allow to simmer-rising steam only. Garnish with toasted coconut and serve in warm bowls.

Printable Recipe Card

About Curried Pumpkin Soup

Main Ingredient: Vegetable
Regional Style: American
Collections: Soup's On! Pumpkin Patch
Other Tag: Healthy
Hashtag: #pumpkin




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