In honour of all things pumpkin and autumn and especially since today is Thanksgiving I thought I would share one of my favourite soup recipes. I usually make this with squash, but found out today that it works equally wonderfully with pumpkin. If you’re a fan of curry with some natural sweetness you will LOVE this soup! Enjoy.
2 Cups pumpkin purée
3 tablespoons butter
1 onion, diced
2 cloves garlic, minced
2 teaspoons grated fresh ginger root
1 tablespoon curry powder
1 teaspoon salt
4 cups reduced sodium chicken broth
2 apples (OR pears), peeled, cored, and cut into 1 inch pieces
1/2 cup half and half
Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft. Pour the chicken broth into the pot, and bring to a boil. Stir in the apples (or pears), and simmer until they are very soft.
Add in your pumpkin, and purée with a handheld blender right in the pot. Bring smooth mixture back up to a bubble, then reduce heat and stir in half and half. Serve with a dollop of plain yogurt. As you can see, my yogurt swirling technique needs a little work!
This is a pretty forgiving recipe. Feel free to experiment. I have thrown in some carrots before when I didn’t have quite enough pumpkin or squash. Either apples or pears will work to give the soup a nice sweet flavour that compliments the curry so well. We especially like to eat this soup with some fresh, warm naan bread for dipping. Mmmmmmm!
One thought on “Pumpkin Curry Soup”