Pumpkin Soup with Dark Chocolate Shavings
- Total Time: 30 mins
- Yield: 6 1x
Description
This slightly-spicy soup only tastes creamy and indulgent, it’s actually quite healthy so go ahead and have seconds.
Ingredients
- 1 small onion, finely chopped
- 1/2 tsp minced garlic
- 2 tsp curry powder
- 1 tsp garam masala
- 2 (15 oz / 425 g each) cans unsweetened pumpkin puree
- 2-3 tbsp (30-45 ml) sweetener (eryhtritol, sugar, brown sugar, etc.)
- 2 cups (480 ml) veggie broth
- 1 cup (240 ml) unsweetened almond milk
- salt and pepper, to taste
- dark chocolate, to serve
Instructions
- Heat a greased Dutch oven over medium high heat. Add in the finely chopped onions and cook until slightly browned, stirring occasionally, about 3-5 minutes. Add in minced garlic, curry powder, and garam masala, and cook for another minute. Stir in the pumpkin puree. Add in the sweetener, veggie broth, and almond milk and stir until combined.
- Bring the soup to a boil, boil for a minute, and reduce to a simmer. Simmer for at least 20 minutes or up to an hour, keeping in mind that the soup gets richer and more flavorful the longer it cooks. Puree using an immersion blender (or puree in batches in a standard blender) and salt and pepper to taste. Divide amongst six bowls, serve with shaved dark chocolate on top, and bask in your elegance. Devour.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
Nutrition
- Serving Size: 1 serving
- Calories: 100
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- Creamy Curried Pumpkin Soup
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- Creamy Onion Soup
- Chef Thomas Keller’s English Pea Soup
Frequently Asked Questions
Why does the recipe offer so many sweetener options — erythritol, sugar, or brown sugar?
The ingredient list calls for 2–3 tablespoons of ‘sweetener (erythritol, sugar, brown sugar, etc.)’ to accommodate different dietary needs. Erythritol is a zero-calorie sugar substitute suitable for low-sugar diets, while brown sugar adds depth. The excerpt notes the soup is ‘quite healthy’ despite tasting creamy and indulgent.
How long should I actually simmer the soup, and does it matter?
The recipe says to simmer for ‘at least 20 minutes or up to an hour,’ noting that ‘the soup gets richer and more flavorful the longer it cooks.’ A 20-minute simmer is the minimum to meld the curry powder and garam masala into the pumpkin, but an hour develops noticeably deeper flavor.
