Curried Pumpkin Soup
Cozy Up With Our Foundational Pumpkin Soup
As the leaves change and the air turns crisp, there’s nothing quite like a warm, comforting bowl of soup. And when it comes to fall flavors, pumpkin reigns supreme! Our Foundational Pumpkin Soup is a delightful blend of autumnal spices and creamy goodness, perfect for a weeknight dinner or a cozy weekend meal. This isn’t just another pumpkin soup recipe; it’s a base you can build on, adapting to your tastes and dietary needs.
This recipe is designed to be simple and approachable, even for beginner cooks. We’ve focused on creating a flavorful foundation that’s incredibly versatile. Want a spicier kick? Add more curry powder! Prefer a lighter soup? Swap the half-and-half for coconut milk. The possibilities are endless!
What makes this pumpkin soup special?
- Flavorful Spice Blend: The combination of yellow curry powder and cumin creates a warm, inviting aroma and a depth of flavor that complements the pumpkin beautifully.
- Creamy Texture: The addition of half-and-half (or your preferred creamy alternative) creates a luxuriously smooth and comforting texture.
- Versatility: This recipe is a blank canvas for your culinary creativity. Feel free to experiment with different spices, herbs, and toppings.
- Easy to Make: With a prep time of just 15 minutes and a cook time of 30 minutes, this soup comes together quickly and easily.
Tips for the Perfect Pumpkin Soup:
- Pumpkin Puree: We recommend using 100% pumpkin puree, not pumpkin pie filling. Make sure it’s solid pack, not the liquid kind.
- Blending: Be careful when blending hot soup! Always vent the blender lid with a kitchen towel to prevent steam burns.
- Spice Level: Adjust the amount of curry powder to your liking. Start with 1 tablespoon and add more to taste.
- Garnish: A swirl of cream, a sprinkle of toasted pumpkin seeds, or a dash of freshly grated nutmeg are all delicious garnishes.
Frequently Asked Questions:
- Can I use fresh pumpkin? Yes! You’ll need about 1.5 – 2 cups of cooked pumpkin puree. Roasting your own pumpkin will give the soup an even richer flavor.
- Is this soup vegetarian/vegan? It can be! Use vegetable broth instead of chicken stock and swap the half-and-half for coconut milk or another plant-based cream alternative.
- Can I make this soup ahead of time? Yes! Pumpkin soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this soup? Yes, but the texture may change slightly. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- What can I serve with this soup? Crusty bread, a grilled cheese sandwich, or a fresh salad are all great accompaniments.
We hope you enjoy this comforting and flavorful Foundational Pumpkin Soup! It’s a perfect way to celebrate the flavors of fall and warm up on a chilly day.
Foundational Pumpkin Soup
Ingredients
- 1 large onion
- 6 cloves garlic
- 2 tablespoons olive oil
- 4 cups chicken stock or veggie broth
- 1-2 tablespoons yellow curry powder or more, to taste
- 1 teaspoon cumin
- 4 turns ground black pepper
- 2 cups pumpkin puree or 1 can of solid pack pumpkin
- 1 cup half-and-half or heavy cream, coconut milk, sour cream, or Greek yogurt
Instructions
- In a large soup pot, sauté onion and garlic in olive oil until onions are translucent.
- Add chicken stock (or veggie broth), curry powder, cumin, and black pepper. Bring to a boil over high heat.
- Add pumpkin puree and reduce heat to low. Simmer for 15 minutes.
- Remove from heat and carefully blend the soup in batches until smooth. Cover the blender lid with a kitchen towel to prevent steam burns.
- Return the pureed soup to the burner over medium-low heat. Stir in half-and-half, heavy cream, coconut milk, sour cream, or Greek yogurt.
- Heat through for a minute or two and serve immediately.
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