Spicy Curry Pumpkin Soup
"I had originally made this soup for my Christmas Dinner last year. I found the recipe on epicurious.com. I believe the recipe was originally found in "Oprah Magazine" by way of "Simply Recipes" on www.elise.com.
My family and I really enjoyed this soup... It's full of flavour and the spice is perfect for a cold evening. I really love this recipe and hope you do too!"
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
10-12 bowls
- Serves:
- 8-10
ingredients
- 4 tablespoons unsalted butter (or margarine)
- 2 medium yellow onions, chopped
- 2 teaspoons minced garlic cloves
- 1⁄8 - 1⁄4 teaspoon crushed red pepper flakes
- 2 teaspoons curry powder
- 1⁄2 teaspoon ground coriander
- 1 pinch ground cayenne pepper (optional)
- 3 (15 ounce) cans pumpkin puree (or 6 cups of chopped roasted pumpkin)
- 5 cups chicken broth (or vegetable broth)
- 2 cups milk
- 1⁄2 cup brown sugar
- 1⁄2 cup heavy cream
directions
- Melt butter in a 4-quart saucepan over mediium-high heat. Add onions and garlic and cook, stirring often until softened, about 4 minutes. Add spices and stir for a minute more.
- Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
- Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. (I use a hand blender instead to puree the soup right in the pot).
- With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
- Garnish with toasted pumpkin seeds and/or sour cream (optional).
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Reviews
-
Rating 4 stars instead of 5 only because the spices are off. Like other reviewers, I doubled the spices. Then I added tumeric and a good amount of salt. Great starter recipe and the results were fabulous! In a separate pan I cooked up chicken chipotle sausage (HEB brand) and then fried leek rings. I topped the soup with the cubed sausage and crispy leeks - it took it to a whole other level. My husband thinks I'm a genius:-) Thanks for the great recipe! -
Really good flavor! I doubled the amount of all the spices, and added some salt and pepper, and did not use quite as much milk or cream. The pumpkin mixture was creamy enough without it! My husband thought it might be good with some kind of texture in it, like rice or some veggies, but I'm not sure exactly what. -
Just made and ate this soup for the Bronco game .I added more of all the spices and also added a little fresh nutmeg.We had it with marbled rye bread.It hit the spot for a warm, autumn dish with a twist of Indian flavor Thanks.
RECIPE SUBMITTED BY
I have recently found a hidden passion for cooking. I've always known my way around the kitchen because that's the way my mom raised my brother and I but it was always her kitchen. I loved helping her out but she always liked being in control of what was happening... I was her sidekick! Now that I live on my own I love cooking up all sorts of dishes for any time of the day! My boyfriend was never spoiled with food (ie Kraft dinner and cut up wieners... blech). Seeing the expression on his face every time I cook up something new fills me with so much joy! I would love to post recipes but ideas seem to pop into my head and I cook without measuring and more than half the time I forget what I have done. I hope to take some cooking classes in the future and see where that takes me!
