Pumpkin Soup with Curry
Cuisine: American
Author: Kirsten | My Kitchen in the Rockies
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
  • 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
  1. Heat butter on medium heat in a bigger pot.
  2. Add onions and garlic. Cook until the onions are soft.
  3. Stir in salt, coriander, and red pepper flakes. Cook for one minute.
  4. Add chicken broth and bring to a boil. Cook for 15 - 20 minutes on low heat.
  5. Stir in pumpkin and half and half. Cook for 5 minutes.
  6. Transfer the soup in batches into a blender until it becomes creamy.
  7. Serve in smaller bowls with suggested toppings.
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.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2014/11/18/pumpkin-soup-with-curry/