Pumpkin Soup With Curry and Basil
photo by I'mPat
- Ready In:
- 2 tablespoons oil
- 1 teaspoon sesame oil
- 4 -6 teaspoons curry powder (use as much as you feel youd like)
- 1 big garlic clove, minced
- 3 small spring onions, sliced
- 1 medium hokkaido squash, diced (ca. 950 g prepared)
- 1 1⁄3 liters hot water, might need more
- salt and pepper
- 10 leaves fresh basil, chopped
- Heat oil and sesame oil in a big cast iron pan.
- Add curry powder and garlic. Saute for a minute or so until curry is fragrant and garlic lightly browned. Add onions and squash/pumpkin and saute a little longer.
- Pour over enough hot water to cover veggies. Let simmer covered for about 30 minutes until squash/pumpkin is tender (This step might take longer depending on what type of squash/pumpkin you use).
- When everything is done, puree soup to desired consistency using a hand-held blender. You might need to add more water.
- Season with salt and pepper to taste.
- Just before serving add a tbs or so of the chopped basil to each bowl of soup.
Questions & Replies
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WOW great soup I used butternut pumpkin (ended up with 1.5k of pumpkin) so upped the rest of the ingredients by half again (used 7 teaspoons of a hot madrass curry). The DS and I enjoyed this as our dinner (the DS polished of 2 large bowls and me 1 and still had 8 cups worth left over for the freezer) along with recipe #417696. Thank you Lalaloula for a great pumpkin soup, made for Everyday a Holiday.
I followed Andi's lead and used canned pumpkin. It really made this soup easy to put together for dinner guests. Since I was using canned pumpkin, I opted to use vegetable stock for additional flavor. The curry adds a nice zip. Everyone really enjoyed it. I may add a dollop of plain yogurt to the center next time around. Made for *Soups On* in the Diabetic Forum.
What a perfect way to enjoy a snowy day on the farm! I was smitten with this taste, the pumpkin, the curry, and the basil made such an all over flavor sensation. I snipped some of the spring onion along with the basil on top, and added a dab of sour cream to the top too. The pumpkin was canned, and already pureed, so it made it even easier. What a great soup, one that we will use quite often! Made for *Everyday is a Holiday* December 2009
We loved this soup, thick and warming with marvellous curry undertones!!! I had to buy ready peeled and cubed pumpkin, so I was glad you mentioned the quantity! Very easily prepared, we enjoyed this on a cool rainy night, with homemade rye bread, on the first night it served 4 easily, and I had enough left for DH and I to enjoy again the next night, thinning it a little with some stock since it thickened overnight in the fridge. The curry flavour came through extremely well on the second day!! :D A lovely soup, thanks for sharing your recipe!!!