Name: Curry Pumpkin Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 Tbsp unsalted butter -; 1 1/2 cups roughly chopped yellow onion -; 2 cloves garlic, minced (about 2 teaspoons) -; 2 teaspoons minced, peeled fresh ginger -; 1 1/2 teaspoons yellow curry powder -; 3/4 teaspoon ground cumin -; 1/2 teaspoon ground coriander -; Small pinch of cinnamon -; 1 teaspoon of kosher salt plus more to taste -; 4 cups low sodium chicken stock (or vegetable broth for vegetarian option) -; 2 bay leaves -; 2 (15 ounce) cans 100 percent pumpkin or 3 1/2 cups of chopped roasted pumpkin purée -; 1 cup water -; 3 Tbsp heavy whipping cream -; 1/8 teaspoon black pepper -; Yogurt (for garnish) -; Toasted pumpkin seeds (for garnish) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Curry Pumpkin Soup

1. 1 Tbsp unsalted butter -

2. 1 1/2 cups roughly chopped yellow onion -

3. 2 cloves garlic, minced (about 2 teaspoons) -

4. 2 teaspoons minced, peeled fresh ginger -

5. 1 1/2 teaspoons yellow curry powder -

6. 3/4 teaspoon ground cumin -

7. 1/2 teaspoon ground coriander -

8. Small pinch of cinnamon -

9. 1 teaspoon of kosher salt plus more to taste -

10. 4 cups low sodium chicken stock (or vegetable broth for vegetarian option) -

11. 2 bay leaves -

12. 2 (15 ounce) cans 100 percent pumpkin or 3 1/2 cups of chopped roasted pumpkin purée -

13. 1 cup water -

14. 3 Tbsp heavy whipping cream -

15. 1/8 teaspoon black pepper -

16. Yogurt (for garnish) -

17. Toasted pumpkin seeds (for garnish) -

How to cook deliciously - Curry Pumpkin Soup

1. Stage

Sauté the onions, garlic, ginger, and spices: Melt butter in a large (5 to 6 quart), thick-bottomed pot over medium heat. Add the onions and sauté until softened, about 5 to 6 minutes. Add the minced garlic and ginger, and cook another minute. Add the curry powder, cumin, coriander, cinnamon, and salt. Cook for another 2 minutes.

2. Stage

Add stock, bay leaves, and pumpkin purée: Add the chicken stock, bay leaves, pumpkin purée, and water. Stir to combine. If the soup is too thick for your taste, add more stock or water to thin it to a consistency you like. Increase the heat to high and bring to a boil. Once boiling, reduce heat to low. Cover and simmer for 10 to 15 minutes.

3. Stage

Purée soup: Turn off the heat and carefully remove the bay leaves. Use an immersion blender to purée the soup.

4. Stage

Stir in the cream: Right before serving, stir in the cream. Add black pepper and adjust seasonings to taste. Add more salt, if necessary. When ready to serve, portion out into bowls. Drizzle with plain yogurt that has been thinned with a little water. Sprinkle with toasted pumpkin seeds. Serve hot, warm or at room temperature. Did you love the recipe? Give us some stars and leave a comment below!