Spicy Curry Pumpkin Soup

5.00 (3)
⏱ 40 mins 🍽 10-12 bowls, 8-10 serving(s) 🌶 indian 🏷 Vegetable

This richly flavoured pumpkin soup is infused with Indian spices like curry powder and coriander, creating a warming dish ideal for cooler weather. It uses pumpkin puree, broth, and a touch of cream for a smooth, comforting texture. The recipe yields a generous quantity, perfect for sharing with family or friends. It comes together in about 40 minutes for a satisfying meal.

Spicy Curry Pumpkin Soup

Ingredients

  • 4 tablespoons unsalted butter (or margarine)
  • 2 medium yellow onions, chopped
  • 2 teaspoons minced garlic cloves
  • 1/8-1/4 teaspoon crushed red pepper flakes
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • 1 pinch ground cayenne pepper (optional)
  • 3 (15 ounce) cans pumpkin puree (or 6 cups of chopped roasted pumpkin)
  • 5 cups chicken broth (or vegetable broth)
  • 2 cups milk
  • 1/2 cup brown sugar
  • 1/2 cup heavy cream

Method

  1. Melt the butter in a 4-quart saucepan. Cook the chopped onions and minced garlic, stirring frequently, for about 4 minutes until they soften.
  2. Stir in the crushed red pepper, curry powder, ground coriander, and optional cayenne pepper. Cook while stirring for one more minute.
  3. Pour in the pumpkin puree and 5 cups of chicken broth, mixing thoroughly. After it reaches a boil, lower the heat and let it simmer for 10 to 15 minutes.
  4. Puree the soup until completely smooth using a blender, food processor, or hand blender directly in the pot. Return the blended soup to the saucepan if needed.
  5. Place the soup over a low heat. Stir in the brown sugar until dissolved. Gradually pour in the milk while stirring, then add the heavy cream. Taste and adjust seasonings, adding salt if desired. For less heat, mix in extra cream.
  6. Serve the soup, optionally topped with toasted pumpkin seeds or a dollop of sour cream.

Nutrition (per serving)

Sodium510000 mg

Recipe details

CategoryVegetable
Cuisineindian
AuthorArdenia