Pumpkin Curry Soup!
Pumpkin Curry Soup is such a warm and inviting soup, and is easy to make! I make pumpkin soup throughout the Fall and Winter, but adding this warm Indian spice really brings this soup to another level. The curry adds a distinctive flavor, but is not overpowering; my family loves it!
If you have never tried curry in anything, this would be a good recipe to try. I use the regular yellow curry spice you can buy at any grocery store.
I have several versions of pumpkin soup already on our website. I researched several recipes with curry, and I liked the Pioneer Woman's recipe for curry soup the best. The topping that she puts on top of the soup just makes the soup pop! I love it, and it inspired me to make my own recipe. I added a few items and changed a couple of things/methods to make this soup my own.
So this is my method of cooking...I add the ingredients together and then taste the food. I decide if it needs a little more salt, garlic, heat, or sweetness, and then add the ingredients in small amounts until I think it tastes good.
The Chicken Curry recipe below is a basic recipe. So taste the soup, and add or adjust the spices to your liking 😀. Remember that as the soup cooks the flavors will deepen. So adjust a little at first, then add more spices once the soup has had a chance to cook and the flavors have melded together.
I hope your family enjoys this hearty and healthy soup as much as mine!
Tips:
- I think it is really important to me to blend all the ingredients with a blender for the sake of texture and flavor. So I used and recommend an immersion blender to do this.
You can use a regular blender, but it will be much more labor-intensive. With an immersion blender, this will only take a couple of minutes because you can quickly blend the ingredients in the pot on the stove.
If you use a regular blender, you have to transfer the hot soup into the blender in batches, blend it up to a puree, and then pour it back into the pot. Be careful, because if the lid is not on correctly, you could get sprayed with hot soup! For safety, blend in small batches, or let the soup cool down.
By blending all of the ingredients I think you get more depth of flavor and a better texture to the soup. But if you are in a hurry, you can skip this step.
- This soup also has coconut milk, brown sugar, cinnamon, and a pinch of nutmeg. Don't be afraid of these spices. They do not make the soup sweet. They just add the right amount of spice to balance the taste of the pumpkin and curry. I also like to add something for spicy heat. If you don't like spicy food, leave out the Sriracha Hot Chili Sauce or Chipotle Chilis/peppers in Adobo Sauce. But I think a little bit of heat really adds to the soup!
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Items You Will Need for this recipe:
An Immersion Blender or a regular blender. An Immersion blender will be much easier to use and will make this recipe easier and quicker to make.
An Immersion Blender will allow you to blend up the soup ingredient s in the pot instead of transferring the hot soup to a separate blender.
A medium to large soup pot/pot with a heavy bottom or a Dutch Oven
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First, gather your ingredients
-The basic ingredients.
-I also added a few more such as Sriracha sauce and nutmeg- see below
Ingredients: Serves 6 to 8.
3 tablespoons olive oil 1 large onion, thinly sliced 4 garlic cloves, minced 2 tablespoons minced ginger 1-3 tablespoons curry powder. 1 teaspoon kosher salt 1/2 teaspoon black pepper Two 15-ounce cans of pumpkin puree 3 cups vegetable or chicken stock 1 cup coconut milk 1 tablespoon brown sugar 1/2 teaspoon ground cinnamon
1/4 teaspoon of nutmeg, it adds a little something extra
1-2 splashes of Sriracha Hot Chili Sauce or 1 tablespoon of Chipotle Chiles in Adobo Sauce for heat. A couple of shakes of Cayenne Pepper would work as well. 😀
Topping:
1 cup roasted pumpkin seeds 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh parsley 1 tablespoon olive oil Pinch of turmeric Pinch of kosher salt
Also on the side:
Extra pumpkin seeds
Unsweetened coconut flakes
Directions:
Pour the olive oil into the pot and turn the heat to medium. When the oil is hot add the onions, garlic, ginger, and stir for a minute. Then add the spices and continue to stir until the veggies begin to soften and are fragrant, 2-3 minutes. Be careful not to burn the garlic.
Be careful not to burn the garlic.
2. Add the pumpkin puree, vegetable/chicken stock, coconut milk, brown sugar, cinnamon, nutmeg, and sriracha. Simmer for at least 10 minutes and up to 30 minutes allowing the flavors to meld.
3. Optional, but recommended
Blend the soup with an immersion blender until the mixture is smooth. Be sure to keep the blender low in the soup so you do not get splashed with hot soup! Or blend with a regular blender in batches, and add the soup back to the pot. Keep the soup warm on low heat.
4. Meanwhile, mix the toppings together in a small bowl.
Serve the soup in bowls and garnish with the pumpkin seed/cilantro topping, and extra toppings such as raw coconut flakes.
5. Add a grilled meat and cheese sandwich and you have a perfect meal!
Daniel, our foreign exchange student, gives it two thumbs up!
Enjoy and Bon Appetit! 😘 p
*For more pumpkins soup/chili recipes, see below.
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