Spice Up Your Fall with Creamy Curried Pumpkin Soup

Curried Pumpkin Soup

Today, I’m excited to share a comforting and flavorful recipe for Curried Pumpkin Soup. As the weather starts to cool down, this soup is the perfect way to warm up and enjoy the seasonal flavors of fall.

Ingredients:

• 1 small pumpkin, peeled and diced
• 1 onion, chopped
• 1 carrot, sliced
• 400ml coconut milk
• 500ml vegetable broth
• 2 tbsp curry powder
• 1 tsp turmeric
• 1-inch piece of ginger, grated
• 2 cloves of garlic, minced
• to taste
• to taste

Kitchen Tools:

• knife
• cutting board
• large pot
• blender

Start by sautéing the onion, garlic, ginger, and curry powder in a large pot until fragrant. Add the diced pumpkin and carrot, then pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce the heat and let it simmer until the vegetables are tender.

Once the vegetables are cooked through, carefully transfer the soup to a blender and blend until smooth. Season with turmeric, salt, and pepper to taste. If the soup is too thick, you can add more vegetable broth to reach your desired consistency.

One unique tip for this recipe is to add a dollop of Greek yogurt and a sprinkle of toasted pumpkin seeds on top of each bowl before serving. This adds a creamy texture and a nice crunch that complements the warm and spicy flavors of the soup.

I hope you enjoy making and sharing this Curried Pumpkin Soup with your loved ones. Feel free to customize it with your favorite seasonings or toppings to make it your own. Happy cooking!