You are here: HomeRecipesSoupsCurried Pumpkin Soup
The flavors in this curried pumpkin soup are complex and delicious.  You get the combination of Curried Pumpkin Soupheat, sweet, and savory all in one spoonful.   If you make it with cream it is delicious, if you use coconut milk it is inspired!

You can use other winter squash for this recipe as well.

Recipe By     : Sitara
Serving Size  : 5    Preparation Time :1:00
Categories    : Soups        Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1           can          pumpkin -- 29 oz can
   1 1/2     tablespoons   sherry
   2           large         cloves garlic -- minced
   1           large         onion -- chopped fine
   2           tablespoons   curry powder -- or more to taste
     1/2      teaspoon      cumin powder
     1/8      teaspoon      cayenne  - or more to tasate
   1           quart         chicken broth
                        salt and pepper -- to taste
     1/2      can           coconut milk (shaken or stirred to be well mixed)
                                     or a cup of heavy cream.

1.  Saute onions and garlic in sherry and a little butter  for about 2 minutes.

2.  Add curry powder, cumin, salt and pepper and cook another 5 minutes till onions
are soft.

3.  Add pumpkin and stir in.

4.  Pour in chicken broth and bring to boil, reduce heat and simmer 15 min.

5.  Remove from heat and use hand blender to puree till smooth.

6.  Stir in  coconut milk if richer soup is desired, or heavy cream.

Serve with chopped green onion tops and  a dollop of creme fraich to garnish.