Winter has arrived in Colorado. The colder temperatures call for hearty meals that warm you up. I am a big soup fan and one of my favorite is this Pumpkin Soup with Curry. It has been one of my kitchen staples for many years. It has a velvety texture and anything curry is always well received at my house. I like to adjust the spiciness, depending who it will be served to, by adding extra red pepper flakes.
This Pumpkin Curry Soup makes for a healthy and tasty mid week dinner, but you could also serve it as an appetizer for a any bigger meal. I think it would make for a perfect starter at Thanksgiving dinner. Stay warm!
| Pumpkin Soup with Curry | | Print |
Recipe type: Main, Appetizer
Cuisine: American
Author: Kirsten | My Kitchen in the Rockies
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 cup yellow onions, chopped
- 1 clove garlic, crushed
- ¼ cup (60 g) butter
- 1 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon coriander
- ¼ teaspoon red pepper flakes, crushed*
- 3 cups chicken broth**
- 1 can (15 ounces, 425 g) pumpkin
- 1 cup half and half***
- Toppings: pumpkin seeds, sour cream, fresh chives
Instructions
- Heat butter on medium heat in a bigger pot.
- Add onions and garlic. Cook until the onions are soft.
- Stir in salt, coriander, and red pepper flakes. Cook for one minute.
- Add chicken broth and bring to a boil. Cook for 15 - 20 minutes on low heat.
- Stir in pumpkin and half and half. Cook for 5 minutes.
- Transfer the soup in batches into a blender until it becomes creamy.
- Serve in smaller bowls with suggested toppings.
Notes
Please use organic and GMO free ingredients whenever available.
* Add red pepper flakes to your liking, I sometimes omit them depending on the spiciness of the curry powder.
** Substitute vegetable broth for vegetarian version.
*** You can also use just ¼ cup of heavy whipping cream.
* Add red pepper flakes to your liking, I sometimes omit them depending on the spiciness of the curry powder.
** Substitute vegetable broth for vegetarian version.
*** You can also use just ¼ cup of heavy whipping cream.
Adapted from my copy of the cookbook Colorado Colore.
{ 2 comments }
this looks so beautiful and creamy… I find pumpkins can be a little bland even though the texture of the soup is to die for so the addition of the curry flavours here must really help… So lovely and warming on these grim weather days!
Dom, yes, it isn’t bland and very velvety. That’s exactly why I prefer this recipe over others. The curry adds a lot of flavor to this soup.
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