STREAMING NOW: The Delicious Miss Dahl

Curried Pumpkin Soup

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The flavor combinations are creamy yet light. Serve with fresh bread.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes.
  2. Add garlic and ginger and cook, stirring, 1 minute.
  3. Add cumin, coriander, and cardamom and cook, stirring, 1 minute.
  4. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes.
  5. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot.
  6. Keep soup warm over low heat.
  7. Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds.
  8. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup.
  9. Stir until combined well and season soup with salt.
  10. Soup can be thinned with additional water.
  11. Note: Can be made up to one day in advance. I use the food processor for the chopping of onions, garlic & the immersible blending to puree the soup.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: