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Pumpkin, pumpkin, and more pumpkins! We are all about pumpkins these days, mostly pumpkin-spiced desserts and lattes. Last week I joined in on the pumpkin mania by making my Pumpkin Bars with Honey- Sweetened Cream Cheese Frosting. They hit the spot!
Today I am adding a savory recipe to our pumpkin recipe collection!
Why do I dare stray away from pumpkin-spiced desserts?
Because our poor little orange squash friend has been sweetened and turned into every dessert possible. It has been forgotten that pumpkin can and should be enjoyed in a savory manner. It is time, my friends, to bring a little salt and heat to our squash and make him the main star of our meal, instead of an afterthought. It is time to mix it up!
I present to you my Curried Pumpkin Soup.
All we need is a little pumpkin puree, vegetable stock, curry powder, garlic, ginger, coconut milk, and 40 minutes. It is that simple!
This soup is warming, slightly spicy, curried, rich and creamy, garlicky, filling, impressive, and anything but a pumpkin pie dessert. It is perfect as the main dish, or as a side dish, and best enjoyed on a rainy fall day!
You must make this soup and share it with friends. They will be warm and fuzzy from the inside out and not want to leave your house without leftovers. Enjoy!
Curried Pumpkin Soup
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6-8 1x
- Category: Soup
- Cuisine: Gluten free, Vegan
Description
This soup is a creamy, rich, creamy, and slightly spicy. It is a great way to enjoy pumpkin in a savory manor. It is a great way to warm up during fall.
Ingredients
- 1 tablespoon butter
- 1 onion, chopped
- 2 inches fresh ginger, chopped
- 4 cloves garlic, minced
- 3 cups pumpkin puree
- 2 cups vegetable stock
- 2 tablespoons curry powder
- Salt to taste
- Pinch cayenne pepper, to taste
- 1/2 can of full fat coconut milk
- Juice of 1 lime
- Chopped cilantro for garnish (optional)
Instructions
- Heat a medium-sized stock pot or Dutch oven over medium-low heat and melt the butter. Add the onion and a pinch of salt. Sauté the onions until softened, about 5 minutes.
- Add the ginger and sauté for 3 minutes. Add the garlic and sauté for 1 minute.
- Add the pumpkin puree, vegetable stock, and curry powder. Stir to combine. Turn the heat up to high and bring to a boil, and reduce to a simmer. Allow to simmer for 15 to 20 minutes, or until the soup has thickened.
- Remove from heat and add cayenne pepper and salt to taste. Using an immersion blender puree the soup until smooth. Alternately you could pour half the soup at a time into a blender or food processor. Make sure to allow air to escape when doing this; otherwise the hot liquid will create suction and cause the soup to explode.
- Return the soup back to the stock pot and add in the coconut milk and juice of the lime. Heat gently. Garnish with chopped cilantro, if desired.
- Serve immediately as a side soup or as the main meal.
- Store in an airtight container in the refrigerator for up to a week. Or freeze for up to 3 months.
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