Curried Pumpkin Soup
User Reviews
4.7
42 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
8
-
Calories
340 kcal
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Course
Main Course, Soup
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Cuisine
American
Curried Pumpkin Soup
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Use those little sugar pumpkins to make this creamy fall pumpkin bisque. Hot curry will add heat, while sweet curry makes this a milder soup.
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Ingredients
- 2 tablespoons olive oil divided
- 1 sugar pumpkin about 2 pounds
- 2 delicata squash
- 1 small butternut squash about 1 pound
- 3 apples granny smith, honey crisp and gala are good for this, peeled, seeded chopped
- ½ bulb fennel chopped
- 1 medium yellow onion peeled and chopped
- 2 carrots peeled and chopped
- 2 teaspoons freshly grated ginger
- 1 teaspoon cumin powder
- ½ teaspoon kosher salt
- 1 tablespoon curry powder hot, marharaja or sweet - you're choice
- ½ teaspoon white pepper
- ¼ teaspoon Turmeric
- 6 cups homemade vegetable broth or low-sodium store bought
- ¼ cup maple syrup
- ½ cup orange juice
- 1 cup cream
SERVE WITH:
- squeeze of lime juice
- drizzle of maple syrup
- drizzle of cream
- fresh parsley chopped
- toasted pepitas pumpkin seeds
- fresh cilantro chopped
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Instructions
- Preheat the oven to 400°. Cut the pumpkin, butternut and acorn squash in half vertically. Scoop out the seeds and discard.
- Lightly brush the cut side of all the squash with about 2 teaspoons olive oil and place cut side down on a baking sheet. Roast for 30-40 minutes or until the squash is soft and tender.
- While the squash is roasting, heat the remainder of the olive oil in a heavy pot or dutch oven and add the onion, fennel, apple and carrots. Sauté for 3-5 minutes until the onion and fennel start to get tender and translucent.
- Add the ginger, cumin, salt, curry powder, white pepper and turmeric and stir, cooking for about 1 minute until it’s fragrant.
- Scoop the flesh from the various squash and sugar pumpkin and add them to the pot, stir to combine. Add the vegetable stock and bring to a boil. Reduce heat to a low simmer, cover the pot and cook for 15 minutes.
- Using a stick blender, regular blender or food processor puree the contents of the pot until very silky smooth.
- Stir in the maple syrup, orange juice and cream. Season to taste and serve with your choice of garnishes. (The lime juice really makes this dish sing).
Notes
- Note: if you use hot curry powder and it's too spicy for you a little extra cream and maple syrup will help tame the fire.
Nutrition Information
Show Details
Calories
340kcal
(17%)
Carbohydrates
57g
(19%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
41mg
(14%)
Sodium
893mg
(37%)
Potassium
1588mg
(45%)
Fiber
8g
(32%)
Sugar
26g
(52%)
Vitamin A
29435IU
(589%)
Vitamin C
62mg
(69%)
Calcium
173mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 41mg | 14% |
| Sodium | 893mg | 37% |
| Potassium | 1588mg | 34% |
| Fiber | 8g | 32% |
| Sugar | 26g | 52% |
| Vitamin A | 29435IU | 589% |
| Vitamin C | 62mg | 69% |
| Calcium | 173mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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