Curried Pumpkin Soup


User Avatar
Member since 2007
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 Tablespoon oil
2 onions, chopped
2 cloves garlic, chopped
Optional but recommended: 2-3 teaspoons curry
2 pounds pumpkin, peeled and chopped into medium pieces (Janine recommends Jap or Kent; you can also use your favorite winter squash)
Chicken or vegetable stock to cover (4 cups or so)
Salt and white pepper, to taste
Garnish: Splashes of cream, chopped chives, and finely chopped parsley.


Directions


Heat the oil in a large saucepan, then stir in the onions and garlic and fry over medium heat until they are soft. Stir in the curry, and keep stirring for about a minute. Pour in the stock, add the pumpkin, and bring to a boil. Reduce heat to low, cover, and let cook until the pumpkin is very tender, about 15-20 minutes. Purée in a blender, solids first, return to the pan, and season to taste.


When ready to serve, ladle into soup bowls, splash each with cream, and sprinkle with chives and parsley.


Questions, Comments & Reviews



More Great Recipes: Soup | Soup | Stove | Vegetable
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51100 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

457 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11338 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana