Stella Mae's Note:
Very nice subtle-flavored curried soup. Try to find the Japanese kabocha as I believe it's much better than the American acorn squash. When you serve guests, garnish with a swirl of cream, fresh mint leaf or pasley sprig.
My Private Note
Units: US | Metric
- 2 cups pumpkin (I prefer the Japanese Kabocha squash) or 2 cups canned pumpkin, no added spice
- 1 large onion, sliced thin
- fresh ginger, There is no need to peel the ginger, Julienne and chop fine 1 ' x 1 ' piece
- 2 tablespoons olive oil
- 2 cups pumpkin stock (You may need more. Vegetable juice can be substituted for the pumpkin stock.)
- mild curry paste (I think Patak's is best.)
- 1/4-1/2 cup fresh cream
- 1Clean pumpkin, then remove thick skin -- I use an electric knife. Cut into large cubes and boil until tender.
- 2While pumpkin is cooking, cover and gently saute onion and ginger in oil in a saucepan. If mixture becomes too dry, add a tablespoon or so of juice. Cover, and simmer until onion and ginger are softened.
- 3When pumpkin is cooked, drain into a pan and collect the juice.
- 4With a potato masher, mash the pumpkin.
- 5Add two cups pumpkin to the onion and ginger mixture.
- 6Add two cups (or more) of pumpkin juice to this mixture and blend well.
- 7Add salt to taste.
- 8Add 1 tablespoon of Patak's mild curry paste to the soup and mix well.
- 9Stir in the cream.
- 10Heat through and serve.
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Nutritional Facts for Curried Pumpkin Soup
Serving Size: 1 (78 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 141.8
- Calories from Fat 111
- Total Fat 12.3 g
- Saturated Fat 4.4 g
- Cholesterol 20.3 mg
- Sodium 7.4 mg
- Total Carbohydrate 7.9 g
- Dietary Fiber 0.8 g
- Sugars 2.4 g
- Protein 1.2 g
The following items or measurements are not included: