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4.7 from 42 votes

Curried Pumpkin Soup

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.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8
Calories: 340 kcal
Course: Main Course , Soup
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 400°. Cut the pumpkin, butternut and acorn squash in half vertically. Scoop out the seeds and discard.
  2. 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. 
  3. 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. 
  4. Add the ginger, cumin, salt, curry powder, white pepper and turmeric and stir, cooking for about 1 minute until it’s fragrant.
  5. 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.
  6. Using a stick blender, regular blender or food processor puree the contents of the pot until very silky smooth.
  7. 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

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

% 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.