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I had originally made this soup for my Christmas Dinner last year.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!
Provided by Ardenia
Categories Vegetable
Time 40m
Yield 10-12 bowls, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- 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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Gacha Cori
[email protected]This soup is perfect for a cold winter day.
Lional SKN
[email protected]I'm going to make this soup for my next party.
Thembisie Hlongwane
[email protected]This soup looks delicious!
Dahamsa Princess
[email protected]Can't wait to try this soup!
Amaka Doris
[email protected]Thank you for sharing this recipe!
Daniel Okoli
[email protected]This soup is a keeper!
5dr qassim
[email protected]I will definitely be making this soup again.
Zaib Jutt
[email protected]I'm so glad I found this recipe.
BISHOP JAIRUS A PILLAY
[email protected]This soup is a great source of vitamins and minerals.
prashant chand
[email protected]I love the vibrant color of this soup.
Rizwan 1122 Yousaf
[email protected]This soup is a great way to use up leftover pumpkin.
Axmyo
[email protected]I made this soup in my slow cooker and it turned out great. I just threw all the ingredients in the slow cooker and let it cook on low for 8 hours.
Dora Ramirez
[email protected]I found that the soup was a bit too thin. I added some cornstarch to thicken it up.
Muhid Miah
[email protected]This soup is a bit spicy for my taste, but I still enjoyed it. I would recommend using less cayenne pepper if you don't like spicy food.
Toto Mcycle
[email protected]I love the addition of coconut milk. It gives the soup a creamy and rich flavor.
MD Shawon A
[email protected]This is a great recipe for a quick and easy weeknight meal.
Jasmine Kidder
[email protected]I wasn't sure how I would like this soup, but I was pleasantly surprised. The curry and pumpkin flavors go really well together.
HamzaBhai HamzaBhai
[email protected]This soup is so easy to make, and it's packed with flavor. I love that I can use canned pumpkin, which makes it a great option for busy weeknights.
Alviroh Muller
[email protected]I've made this soup several times now, and it's always a crowd-pleaser. It's the perfect comfort food for a cold day.
carrington allen
[email protected]This soup was a hit! I made it for my family and everyone loved it. The flavors were perfectly balanced, and the pumpkin gave it a nice creamy texture.