In the flurry of pumpkin soup making that occurs in the lead up to Thanksgiving, I realized that I had never before attempted a curried pumpkin soup, and I wanted to! So I did! I based my recipe on this one which was posted on an earlier Sunday Night Soup Night by Traditional Foods. It was delicious! My husband and I really liked it, as did my 2yo daughter with her adventurous taste buds.
I made a few minor modifications from the original recipe, mainly based on what we had on hand (ground cumin instead of cumin seeds, cream instead of coconut milk), but it’s essentially the same.
Curried Pumpkin Soup
2 tablespoons coconut oil
1 medium onion, diced
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon powdered ginger
1 teaspoon ground cumin
2 cups chicken stock or vegetable stock
3 ½ cups pumpkin or winter squash puree
Red pepper flakes – couple shakes
1 teaspoon sea salt
1 cup cream (or coconut milk)
Minced cilantro for garnish and flavor
1. Heat the oil in a large soup pot, medium-low heat.
2. Add the diced onion. Saute for 5 minutes or so.
3. Add the curry, ginger, cumin and garlic. Stir for a couple of minutes while the spices become fragrant.
4. Pour in the stock and stir well. Loosen anything that may be sticking
to the bottom of the pot.
5. Add the pumpkin puree, red pepper flakes and salt. Simmer gently for about 10 minutes, stirring frequently. Add a little more stock if the mixture is too thick, but keep in mind that adding the cream will thin it again.
6. Turn off the soup and allow it to cool for a few minutes.
7. Carefully blend (I used an immersion blender and blend it directly in the pot).
8. Add the cream and stir it in.
9. Taste and adjust seasonings as required (I usually add a little more curry powder).
10. Serve with a sprinkling of chopped cilantro on top.
Linking to: Sunday Night Soup Night, Monday Mania @ Healthy Home Economist,
Real Food 101 @ Ruth’s Real Food, Fat Tuesday @ Real Food Forager, Full Plate Thursdays @ Miz Helen’s, Grateful GAPS Holiday Food