Curried Pumpkin Soup
Submitted by liltrace
Curried pumpkin soup with sweet pumpkin puree, golden sauteed onions, warm curry powder, and a swirl of half-and-half. A silky, autumn-spiced soup garnished with pepitas or chives.
YIELD
4 servingsPREP
2 hrsCOOK
15 minREADY
2 hrsThis curried pumpkin soup is the autumn dinner that proves spice and squash were made for each other. The curry powder doesn’t dominate. It just adds enough warmth to keep the soup from sliding into pie territory, which is the trap most pumpkin soups fall into.
Getting the onions properly golden before adding any liquid is what builds the soup’s foundation. Pale, just-cooked onions give you flat, watery flavor. Real golden brown onions add sweetness and depth that the pumpkin and broth can’t provide on their own. Take the full 10 minutes.
The brown sugar might look out of place in a savory soup but it’s there for a reason. A single teaspoon balances the slight bitterness from the pumpkin and curry powder without making the soup taste sweet. Skip it and the soup tastes a little muddy.
Fresh pumpkin from a sugar pumpkin will give the deepest flavor, but canned pumpkin puree (not pie filling) is a perfectly respectable shortcut. The recipe scales to either, and most home cooks won’t notice the difference under the curry and cream.
Pro Tips
- Toast the curry powder for 30 seconds in the butter with the onions before adding pumpkin. It blooms the spices and deepens the flavor.
- Use an immersion blender right in the pot for easier cleanup than transferring to a food processor.
- Toast pepitas in a dry skillet for 3 minutes for a crunchy garnish that’s also a smart visual cue (these are pumpkin seeds, here’s what’s in the soup).
- Add a squeeze of fresh lime juice just before serving to brighten the heavy cream.
Variations
- Swap half-and-half for coconut milk for a Thai-inspired vegan version.
- Add 1 inch of grated fresh ginger and a teaspoon of garam masala for a deeper, Indian-spiced soup.
- Substitute butternut squash for pumpkin for a sweeter, slightly nuttier version.
Ingredients
Directions
In a medium-large saucepan, sauté the onions and scallions in butter until golden brown.
Stir in the pumpkin.
Add the chicken broth, bay leaf, brown sugar, curry powder, nutmeg, and parsley and simmer, uncovered, for 15 minutes. Transfer the soup to a food processor and purée with the half-and-half or chicken stock to reach the desired consistency, creamy with medium density.
Add salt and pepper to taste. Serve with a handful of roasted pumpkin seeds or chopped chives.
A small dollop of sour cream or creme fraiche may also be used to garnish.
How to Cook Your Pumpkin: One 3-pound pumpkin: Preheat the oven to 350℉ (180℃).
Cut the pumpkin in half vertically and discard the seeds and stringy pulp.
Place the pumpkin, cut-sides down, in a shallow baking dish and add water about a ½ inch high.
Bake for about 1 hour or until tender.
The pumpkin is ready when it is easily pierced with a fork.
Cut each half into wedges and peel. A 3-pound pumpkin yields about 3 pounds cooked.
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