Name: Pumpkin Curry Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: Indian
Ingredients: 2 tbsp ghee, butter or oil; 1-2 garlic cloves, minced; 1/2 cup(s) onion, diced; 1/4 tsp ground nutmeg; 2-3 tsp curry powder, see notes 1; 1/4 tsp ground black pepper; 1/4 tsp salt; 30 oz canned pumpkin puree; 1 cup(s) full-fat coconut milk, unsweetened; 3 cup(s) chicken or vegetable stock; 2 tsp fresh lemon juice; 1/8 tsp ground cayenne pepper, optional; 1/4 cup(s) toasted pumpkin seeds; heavy cream, as garnish

Ingredients

Servings:

2 tbsp

ghee, butter or oil

1-2

garlic cloves, minced

1/2 cup(s)

onion, diced

1/4 tsp

ground nutmeg

2-3 tsp

curry powder, see notes 1

1/4 tsp

ground black pepper

1/4 tsp

salt

30 oz

canned pumpkin puree

1 cup(s)

full-fat coconut milk, unsweetened

3 cup(s)

chicken or vegetable stock

2 tsp

fresh lemon juice

1/8 tsp

ground cayenne pepper, optional

1/4 cup(s)

toasted pumpkin seeds

heavy cream, as garnish

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Directions 6 steps | 25 Minutes

Step 1

Measure and prep all ingredients.

Step 2

In a large heavy-bottomed saucepan, heat the ghee, butter or oil over medium heat. Add the diced onion, minced garlic, nutmeg, curry powder, black pepper and salt. Sauté until the onions are soft and translucent but not browned, about 2-3 minutes.

Pumpkin Curry Soup Recipe: In a large heavy-bottomed saucepan, heat the ghee, butter or oil over medium heat.

Step 3

Add the pureed pumpkin, coconut milk, stock and lemon juice. Stir to combine. Gently heat to a boil, then reduce heat and simmer for 10 minutes.

Pumpkin Curry Soup Recipe: Add the pureed pumpkin, coconut milk, stock and lemon juice.

Step 4

Use an immersion or conventional blender to puree the soup. If using a conventional blender, puree in batches filling the container no more than ⅓ full at a time to prevent a soup explosion.