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|| || |
- 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
- 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.
* 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.