This winter, we’ve been eating lots of soup. It’s easy to prepare, easy to clean up, and easy to pack for lunch the next day. Butternut squash soup is one of my favorites, and I have been whipping up large batches and enjoying it for lunches for the past few months. After several dozen servings, even a favorite can become not so exciting, so I turned to my all time favorite squash: pumpkin.
If you haven’t noticed by now, I love pumpkin. I’ve shared lots of pumpkin recipes, and I enjoy eating pumpkin all year round. My goals for this pumpkin soup were simple- it had to be easy to make, and taste absolutely nothing like the butternut squash soup. Instead of turning to my favorite, herbes de provence, I opted for curry powder, ginger and cinnamon. Are you hungry yet?
This pumpkin curry soup is aromatic and has a delicate Indian flavor (or not so delicate, depending on how much curry powder you add). It’s hearty, while still creamy and smooth. Topped with a dollop of yogurt or sour cream, it is the perfect soup for a chilly evening, while having none of the flavors often associated with winter or fall. And no, it tastes nothing like butternut squash soup.
I opted to purée my pumpkin curry soup in the blender to give it a very smooth and creamy texture. You can skip this step if you like- it’s just a matter of personal preference. Originally, I did not plan to use the blender, so I grated my onion. In retrospect, grating the onion was not worth the extra effort since I put everything in the blender anyways. If you opt not to blend, you will notice a texture difference between diced/chopped onion and grated onion.
Lastly, please, please, please season gradually! Curry powder does have some heat, and this recipe is written for my palate, not yours. You may find yourself adding much more curry powder than I did, you you may use much less. It all depends on your preference. Taste as you go, and trust your own instinct and taste to find the perfect flavor balance.
- 30 oz pumpkin puree (about 2 cans)
- 1 onion
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 4 cups chicken or vegetable stock
- 1 tablespoon curry powder (adjust to taste)
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1 cup milk
- Salt and pepper (to taste)
- Grate or mince onion into small pieces.
- In a large pot, sauté onion and garlic in olive oil.
- Add pumpkin and stock, and bring soup to a low boil.
- Add spices, adding curry powder gradually and tasting as you mix. Depending on the sweetness of the pumpkin and your personal taste, the amount of curry powder may vary.
- Reduce heat and simmer for 5 minutes.
- Add milk, stirring until well combined.
- If desired, purée with an immersion blender or in batches with a regular blender.
- Garnish with a swirl of sour cream or yogurt, and enjoy!
- Spoon a small amount of plain yogurt or sour cream into a plastic bag.
- Cut off a small corner of the bag, creating a make-shift piping bag.
- Pipe a swirl pattern onto the surface of the soup.
- Use a toothpick to draw "spokes" through your spiral, starting at the edge of the bowl and drawing towards the middle. Keep your design symmetrical by drawing evenly spaced pairs of spokes, so each pair bisects your bowl.
- After inward spokes are drawn, draw an outward spoke between the inward spokes, drawing from the middle to the edge of the bowl.
- Admire your impressive work!
- I found that sour cream tends to make a better swirl, but I prefer the taste of yogurt in this soup. The choice is yours!