Bundle up with a bowl of this velvety smooth pumpkin soup, infused with a curry twist that packs just the right punch for a perfect comfort food experience on a chilly night.
Do not sidestep pumpkins in the store, even if it’s not Halloween. Because, this orange veggie is not just for carving up and putting on your porch, it’s also packed with all sorts of good-for-you nutrients.
First off, pumpkins are loaded with Vitamin A and Vitamin C, which are great for keeping your eyes and skin looking healthy. They also have a decent amount of potassium which helps keep your blood pressure and heart in check. And let’s not forget about the fiber, it’s important for keeping things moving smoothly in the gut department. 
And the best part, pumpkins are low in fat and cholesterol, so they’re a great food option if you’re trying to watch your weight or keep your heart healthy.
You already know they also taste great, and that they pair almost perfectly with the warming flavors of ginger and curry. So.. Now let’s get to the recipe.
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Creamy Curried Pumpkin Soup
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore, Gluten-Free
Description
A quick, warming soup perfect for chilly evenings. Homemade croutons add a delightful crunch!
Ingredients
- 1 cups (237 ml) chicken broth
- 1 cups (237 ml) heavy cream
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 2 tbsp olive oil
- 2 tbsp butter, melted
- 1 tsp dried herbs (thyme, basil, oregano or other)
- 1 medium sized pumpkin, peeled and diced
- 1 onion, diced
- 2 slices day old bread, cut into cubes
- Salt
- Pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until translucent.
- Add garlic and ginger and sauté for an additional minute.
- Add curry powder and sauté for an additional minute.
- Add pumpkin and broth, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until pumpkin is tender.
- Using an immersion blender or a regular blender, puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- Keep the soup warm while you prepare the croutons.
- Preheat the oven to 375°F (190°C).
- In a bowl, toss the bread cubes with the melted butter and herbs.
- Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until golden and crispy.
- Serve the soup in bowls and top with the homemade croutons.
Notes
- For a richer flavor, roast the pumpkin before adding it to the soup.
- To make the soup vegan, substitute vegetable broth for chicken broth and coconut cream for heavy cream.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 500
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 8
- Cholesterol: 40
Find it online: https://honestcooking.com/creamy-curried-pumpkin-soup/
Frequently Asked Questions
What type of pumpkin should I use for this soup?
For the Creamy Curried Pumpkin Soup, sugar pumpkins or pie pumpkins are ideal as they have a sweeter flavor and smoother texture compared to larger carving pumpkins.
Can I substitute coconut milk with another type of milk in this recipe?
Yes, you can substitute coconut milk with heavy cream or almond milk, but keep in mind that it may alter the flavor and creaminess of the soup.
How can I adjust the spice level of the curry in the soup?
To adjust the spice level, you can increase or decrease the amount of curry powder used, or add a pinch of cayenne pepper for extra heat, ensuring to taste as you go.
