Pumpkin Soup Recipe: Curry Pumpkin Soup! (and more)

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Today I’ve got Rob Carson below demonstrating how to make my favorite version of pumpkin soup: curry pumpkin soup 😀 . This is some delicious stuff, if you like pumpkin anything, you’ll love this.

It’s rather thick and can come before a meal or it can be a meal in and of itself. I’d like to note that some versions of this recipe (ones from the U.K., typically) will substitute Creme Fraiche instead of sour cream, this is fine. Also, you’ll note that he’s using a food processor: great if you’ve got one, use a blender if you don’t, no big deal. I’ve also got another recipe afterward that I highly recommend for some lovely ginger pumpkin bisque. Enjoy:

Ginger Pumpkin Bisque

Ingredients:

  • 3 tablespoons of softened margarine
  • 4 slices whole wheat bread
  • 1 tablespoon of brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 15oz can of pumpkin puree
  • 1 cup of chopped onions
  • 2 tablespoons of melted butter
  • 2 14.5oz cans of chicken broth
  • 1/8 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup of heavy whipping cream
  • 1/8 teaspoon ground black pepper

Directions:

  1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Combine the butter, brown sugar, and cinnamon together, then spread the butter mixture evenly over one side of each slice of bread. Put the bread, buttered side up, on a baking sheet and bake for 8 to 10 minutes, or until the bread is crisp and the topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
  2. Saute the onion in butter in a medium sized saucepan until tender. Now, add 1 can of the chicken broth and stir well. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes.
  3. Transfer the broth mixture into the container of a blender or processor and process until smooth.
  4. Return the mixture to the saucepan. Add the remaining can of broth, along with the pumpkin, ground ginger, salt, ground cinnamon, and ground pepper; stir well. Bring to a boil, then cover, reduce heat, and simmer for 10 minutes while stirring occasionally.
  5. Now stir in the whipping cream and heat through, but do not let it boil. Ladle into individual soup bowls, then top each serving with your cinnamon croutons.

Additional Pumpkin Soup Recipes I Like

This is a lovely and simple pumpkin soup with a little different take.

Thai spiced pumpkin soup–really, really good with any kind of spicy southeast Asian dish!

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