The flavor combinations are creamy yet light. Serve with fresh bread.
Make and share this Curried Pumpkin Soup recipe from Food.com.
- 2 medium onions, finely chopped (2 cups)
- 2 tablespoons unsalted butter
- 2 large garlic cloves, minced
- 1 1⁄2 tablespoons minced peeled fresh ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1⁄8 teaspoon ground cardamom
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon hot red pepper flakes
- 2 (15 ounce) cans solid-pack pumpkin (3 1/2 cups, not pie filling)
- 7 cups water
- 1 1⁄2 cups reduced-sodium chicken broth (12 fl oz)
- 1 (14 ounce) can unsweetened coconut milk (not low-fat)
- 1⁄4 cup olive oil
- 2 teaspoons brown mustard seeds
- 8 fresh curry leaves
- Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes.
- Add garlic and ginger and cook, stirring, 1 minute.
- Add cumin, coriander, and cardamom and cook, stirring, 1 minute.
- Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes.
- Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot.
- Keep soup warm over low heat.
- Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds.
- Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup.
- Stir until combined well and season soup with salt.
- Soup can be thinned with additional water.
- Note: Can be made up to one day in advance. I use the food processor for the chopping of onions, garlic & the immersible blending to puree the soup.
Wow. I paired this with Mama Vi's Spinach Salad With Curry and Chutney Dressing and it was wonderful. I did not have any curry leaves, so I did find it necessary to add a pinch of curry powder at the end of cooking. Out of personal taste, I added 1/4 cup of peanutbutter after using the blender (it made the soup much richier and silkier and gave it a slightly nutty taste). The toasted mustard seeds are the perfect "finish" for this dish. A dollop of mango chutney on the top was also quite good.