Pumpkin Curry Soup
November is coming to an end and I thought I’d bring you all one last pumpkin recipe to end the pumpkin-eating season (are you even allowed to eat pumpkin after November 30th?). As promised in a previous blogpost where I ranted about my love of pumpkins, I have brought you all something from the savory pumpkin realm: Pumpkin Curry Soup!
The recipe comes from my oldest sister, Radhika, and has made an appearance at a family lunch or dinner at least once a year since she went away to college. I have no idea where she got the recipe, but thank you, stranger, for bringing this soup into my life! Why is it loved by my family? Because Pumpkin Curry Soup is mighty tasty and so so easy to make.
Please do not be off put by the word ‘pumpkin’ or intimidated by the word ‘curry’. The flavors go together fantastically well and the soup makes a delicious meal for a cold November day. It’s great because makes use of a lot of ingredients that you may already have on hand like canned pumpkin and vegetable broth. It’s also one pot, which means easy clean up!
For the past two years, we have enjoyed this soup with cucumber sandwiches (fancy, I know) for lunch at Thanksgiving. It’s great because it’s a light meal but filling enough to hold you over while waiting for other delicious things to cook for Thanksgiving dinner! This year, I took on the responsibility of making the soup and am glad I’m able to share the recipe with you.
Two notes on what we learned this time:
- For the curry, we McCormick’s Hot Madras Curry Powder:
- The pro is that it can probably be found in most grocery stores. The con is that it isn’t as strong as other curry powders, so we ended up using 1-2 teaspoons more.
- We felt like it was missing a little something, so we added a dash of cayenne pepper! If you don’t like cayenne like my friend, Rachel, you could add a little red chili powder or more pepper!
Probably the coolest thing about making this soup was that I got to use my sister’s emersion blender, which was SUPER COOL. If you don’t have an emersion blender because you’re not a fancy married, you can just poor the soup into a blender. You could also enjoy the soup without blending – the texture will just be less smooth.
Here’s (super easy and super tasty) the recipe:
Curried Pumpkin Soup
• 4 tablespoons butter
• 2 cup chopped onion
• 4 cloves garlic
• 3-4 teaspoons curry powder, or to taste
• Salt (start with 2 teaspoons, taste, and then add more accordingly)
• Ground pepper (start with 2 teaspoons, taste, and then add more accordingly)
•6 cups vegetable broth
•1 giant can (28-30 oz) LIBBY’S® 100% Pure Pumpkin
•1 14 oz can light coconut milk
MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently until tender. Stir in curry powder, salt and pepper; cook for 1 minute.
ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in coconut milk. Blend in a blender/food processor or with an immersion blender until smooth.
Unfortunately, I don’t have an after picture with the sandwiches, but just know that it looked awesome. I have especially fond memories of this delicious, warming meal and hope you can create memories with it as well!
wishing you the best in your food adventures,