Curried Pumpkin Soup

[Veralis]

Fall is a time for pumpkin and a time for soups.  I love this soup so much, and it is one of the very few recipes that I've altered then perfected off of an inspiring recipe, so I feel that it is truly my own.  I MUCH prefer fresh pumpkin for about everything, but this recipe is one that I truly don't mind canned pumpkin in. I could eat it all week, it would not be a mistake to make a double batch in order to use the whole can of pumpkin.

 

Curried Pumpkin Soup

Makes:  serves 4 - 6 

 

Ingredients: 

1/3 cup chopped onion 

1/3 cup chopped carrots

1/3 cup chopped celery

1 tsp. minced garlic 

1 tsp. curry powder 

2 tbsp butter or your favorite oil

1 cup pureed pumpkin (or about 1/2 can of pumpkin) 

1/4 tsp nutmeg 

1/8 tsp. sugar 

2 cups veggie broth (or can use chicken broth) 

1 1/2 cups milk 

1 tbsp cornstarch or arrow root or tapioca powder (use as thickening agent) 

2 tbsp heavy cream (optional)

chopped chives (as decoration) 

 

Preparation Directions: 

1. In large pan cook onion, carrots, celery, garlic, and curry in the butter or margarine for a few minutes until onion is tender. 

2. Add pumpkin, nutmeg, sugar, the bay leaf and the broth. Stir and bring to a boil. 

3. Reduce heat and simmer uncovered for about 15 minutes. 

4. Take out the bay leaf. 

5. Stir in 1 cup of the milk and cook over low heat for a few minutes. 

6. In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan. 

7. Cook and stir until thickened and bubbly. Then cook a couple more minutes.  Add more curry and some salt to taste.

To serve: Swirl the cream on top, and garnish with chives. 

 

[Eilyd]

This looks delicious, but I have to ask: what does the texture come out like? I made a squash soup last week that was delicious, but had a texture somewhere between applesauce and runny mashed potatoes, which made it unappetizing. So...this isn't like that, is it?

[Veralis]

The texture is a bit like that b/c that is the nature of the squash.  The inspiring recipe had you stick the whole batch in a blender or food processor to liquify it, so you could try that, but I like some pieces in my soup, so I didn't.  If it was too thick for you, then you could add more milk or broth to make it more runny.  

 

Have you tried Panera's butternut squash soup?  That stuff is excellent, so if you don't like theirs, then maybe you just don't like squash soup.

[Eilyd]

Perhaps I will try Panera's as a measure--I also made butternut squash soup, but it was my first foray into squash soup. (Fortunately our neighbor loved it, so I fed it all to him). If that works, this is next up on the list.

[mevre]

oh my lord this looks so good! we've got several pumpkins in the garden right now that are supposed to be really good eating - i can't wait to crack 'em open and cook some stuff with them! thanks for posting this!

[AngelUpSideDownCake]

I've wanted pumpkin soup for so long! I will have to try this!!