Pumpkin Soup with Curry

Ingredients

  • 1 can (15 oz) pumpkin
  • 2 cans (30 oz) chicken broth (reduced sodium is best)
  • 1 medium sweet onion, chopped
  • 1–2 tbsp olive oil
  • 1 tsp curry powder
  • ⅛ tsp nutmeg
  • 1 bay leaf
  • Black pepper to taste
  • 1 cup cream
Pumpkin Soup with Curry

Photo: Kari Sullivan from Austin, TX / Wikimedia Commons / CC BY 2.0

Procedure

  1. Sauté onions with olive oil until translucent.
  2. Add pumpkin and broth; mix well.
  3. Add all spices and simmer for at least 15 minutes; remove bay leaf.
  4. Let soup cool to lukewarm temperature and purée in a blender for smooth texture.
  5. Return to saucepan and add milk. Reheat on lower temperature to serve immediately or forgo reheating and store in a suitable airtight container

Notes, tips, and variations

  • You can try adding twice the amount of curry powder and a little coriander.
  • This soup is fairly thick; consider adding more chicken broth if you like a thinner soup. You can also find versions without the milk added. And, of course, vegetable broth works just as well.
  • Cooling the soup well before blending improves safety, and it also prevents the plastic blender from absorbing the orange color of the pumpkin.