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Curried Pumpkin Soup

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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.


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.

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