Cozy Fall Recipe: Curried Pumpkin Soup

Curried Pumpkin Soup

Today, I’m sharing one of my favorite fall recipes – a warm and comforting curried pumpkin soup. This dish always reminds me of cozy nights by the fire, surrounded by the rich flavors of the season. It’s the perfect way to embrace autumn and warm up on a chilly evening.

Ingredients:

• 1 small pumpkin (about 1.5 kg), peeled and diced
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons of curry powder
• 1 can of coconut milk
• 4 cups of vegetable broth
• 2 tablespoons of olive oil
• Salt and pepper to taste

Kitchen Tools:

• chef’s knife
• cutting board
• large pot
• immersion blender

To start, heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing until fragrant. Stir in the curry powder and cook for another minute until it becomes aromatic.

Next, add the diced pumpkin to the pot, stirring to coat it in the spices. Pour in the vegetable broth and coconut milk, bringing the mixture to a simmer. Let it cook for about 20-25 minutes until the pumpkin is soft and cooked through.

Once the pumpkin is tender, use an immersion blender to blend the soup until smooth and creamy. Season with salt and pepper to taste, adjusting the flavors as needed.

Serve the curried pumpkin soup hot, garnished with a swirl of coconut milk or a sprinkle of fresh herbs. The creamy texture and warm spices make this soup a comforting treat for any occasion.

The approximate total weight of the cooked dish is 2400 grams, serving 6 people with an average serving weight of 400 grams. Each serving is approximately 250 calories.

One unique tip for this recipe is to add a splash of lime juice before serving to brighten up the flavors and add a touch of acidity to balance the richness of the soup.

I hope you enjoy making this curried pumpkin soup as much as I do. Feel free to customize it with your favorite toppings or additional spices to make it your own. Happy cooking!