I love pumpkin soup, but I prefer to treat it like squash for a non-sweet version like this creamy curried pumpkin soup. Yes, it does have honey in it, but it really just gives it more depth of flavor and doesn’t really make it sweet. I used a pie pumpkin that was about 4 pounds and this made enough to serve 4. I used an immersion blender to puree my soup, so that is what it talks about in the directions, but you could do it in batches in a regular blender or food processor. The cook time is dependent on how thick you want the soup. After pureeing and adding all ingredients, I let mine simmer for about thirty minutes to thicken up. If you do this, don’t forget to stir it frequently because cooked cream will stick easily to the bottom of you pan.
I also want to point out that, as with many of my recipes, if you like onions, I am sure the soup would be better with fresh ones. I am not a big fan taste wise, and they hurt my stomach terribly. There are a few thing that I make an exception for, like chili, but in general I avoid fresh onions, so always feel free to substitute fresh ones. In this recipe, I would think a small chopped one would work well.
Creamy Curried Pumpkin Soup
- 1 medium pie pumpkin (mine was about 4 lbs.)
- 32 oz. vegetable broth
- 3 cloves garlic
- 1/4 tsp. onion powder
- 1 1/2 tsps. curry powder
- 2 Tbsps. honey
- 1/2 cup heavy cream
- salt and pepper to taste (I used pink peppercorns because it was really pretty with the color of the soup.)
- toasted pumpkin seeds for garnish
- Preheat oven to 350 degrees.
- Wash the pumpkin and pierce it in several places with a fork.
- Bake for 30 to 45 minutes or until soft enough to cut easily. You are not necessarily looking for done. You just want it to be soft enough to cut a peel without straining.
- Let pumpkin cool enough to handle.
- Cut pumpkin in half and scrape out seeds and strings.
- Peel and cut into chunks.
- Place pumpkin chunks it a medium pot and pour broth over.
- Stir in garlic, onion powder, curry powder, and honey.
- Bring to a boil and then reduce heat to a simmer.
- Cook until pumpkin is very soft (20 to 30 minutes).
- Use an immersion blender to blend to desired smoothness. I like to leave a few smaller chunks.
- Stir in cream.
- Simmer until soup reaches your desired thickness, stirring frequently to prevent sticking. I simmered mine for about 30 minutes.
- Season with salt and pepper to taste.
- Garnish with pumpkin seeds if desired.
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