Best Curried Pumpkin Soup Recipe

Best Curried Pumpkin Soup Recipe

Ingredients

Makes 4 to 6 servings

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon hot or mild curry powder
• 1 tablespoon sugar
• 1 (16-ounce) can pumpkin puree or 2 cups cooked fresh pumpkin
• 3 cups vegetable broth or water
• salt
• 1 (13.5-ounce) can unsweetened coconut milk
• 1 tablespoon minced fresh parsley, for garnish Mango chutney, for garnish (optional)
• chopped roasted cashews, for garnish (optional)

Method

1. In a large soup pot, heat the oil over medium heat
2. Add the onion and garlic and cover and cook until softened, about 7 minutes
3. Stir in the ginger, curry powder and sugar and cook for 30 seconds over low heat, stirring constantly
4. Stir in the pumpkin, broth and salt to taste and bring to a boil
5. Reduce heat to low, cover and simmer, uncovered, until the flavors are blended, about 15 minutes
6. Use an immersion blender to puree the soup in the pot or transfer in batches to a blender or food processor, puree, then return to the pot and season with salt and pepper to taste
7. Add coconut milk and heat until hot
8. Ladle into soup bowls, sprinkle with parsley and a spoonful of chutney sprinkled with chopped cashews, if using and serve

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