Heat Up This Fall With a Spicy Bowl of Curried Pumpkin Soup
Heat Up This Fall With a Spicy Bowl of Curried Pumpkin Soup

Wealthy in taste but gentle on the butter and cream, curried pumpkin soup is a straightforward seasonal starter or a easy entrée that may be saved within the fridge and reheated for a quick and straightforward meal. This explicit pumpkin soup has an Indian twist with the addition of ginger, curry powder, and coconut milk; nevertheless, it isn’t overwhelmingly spicy or palate-burning.

When you would possibly wish to forgo utilizing recent pumpkin in baked items, it is a should when making home made pumpkin soup. Sure, it takes some time for the pumpkin to roast, however as soon as the gourd is cooked by means of, the soup comes collectively very quickly. Plus, roasting actual pumpkin permits you to reserve the pumpkin seeds and toast them for the topping.

The pumpkin makes the soup thick, fibrous, and barely candy, whereas the freshly toasted pumpkin seeds are enjoyable to munch on. The Indian curry and recent ginger make this soup loads spicy, and a touch of cayenne heightens the fiery burn. The fluffy dollop of Greek yogurt provides the soup a tart chunk and mellows out the spice. Relying on how a lot parsley you utilize, you possibly can think about it a “dose” of inexperienced greens. I like a big handful, which wilts into an easy-to-chew, spinach-like texture.

Curried Pumpkin Soup

From Anna Monette Roberts, POPSUGAR Meals


If soup is simply too thick, add extra inventory to skinny it out. As well as, if soup is simply too thick when reheating leftovers, add extra inventory till the specified consistency is reached.


  1. 1 onion, medium cube
    1 tablespoon coconut oil, ghee, or clarified butter
    2-Four garlic cloves, minced
    1 tablespoon recent ginger, minced
    1 teaspoon curry powder
    3/Four teaspoon coriander
    half teaspoon cumin
    1/Four teaspoon cloves
    1 medium-sized (2-pound) pumpkin, reduce in half with seeds and pulp eliminated
    Three half cups inventory, vegetable or rooster
    half cup coconut milk
    Cayenne pepper, to style
    Salt, to style
    1 7-ounce container Greek yogurt, for garnish
    Toasted pumpkin seeds, for garnish
    Parsley or cilantro, for garnish


  1. Preheat the oven to 350°F. Rub pumpkin halves with coconut oil, ghee, or butter. Then place flesh-side down on a foil-lined cookie sheet and roast for 45 minutes or till flesh is tender when pricked with a fork. As soon as cool sufficient to the touch, scoop pumpkin flesh out from the skins and put aside for later use.
  2. Warmth a big soup pot over medium-high warmth, and soften oil or butter. Add onion and don’t stir. Enable onions to brown on one aspect, then flip them in a single transfer and don’t stir once more, permitting onions to brown on different aspect. Add garlic and ginger, stir, and cook dinner for 1-2 minutes, till garlic turns into aromatic and barely brown. Add curry powder, coriander, cumin, and cloves, and continuously stir till spices grow to be toasted and aromatic, about 60 seconds. Add inventory, coconut milk, and pumpkin, and convey to a boil.
  3. Flip off warmth, and use an immersion blender to mix the soup till easy. Alternatively, switch soup in batches to a blender, and mix till easy. As soon as soup is totally easy, flip flame again on to medium-high warmth and convey soup to a simmer.
  4. Serve soup with a dollop of Greek yogurt, tablespoon of pumpkin seeds, and pinch of parsley or cilantro leaves.


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