Total Time
Prep 10 mins
Cook 45 mins

The flavor combinations are creamy yet light. Serve with fresh bread.

Ingredients Nutrition


  1. Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes.
  2. Add garlic and ginger and cook, stirring, 1 minute.
  3. Add cumin, coriander, and cardamom and cook, stirring, 1 minute.
  4. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes.
  5. 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.
  6. Keep soup warm over low heat.
  7. 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.
  8. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup.
  9. Stir until combined well and season soup with salt.
  10. Soup can be thinned with additional water.
  11. 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.
Most Helpful

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.

gourmetmomma August 29, 2007