This time of year the weather is turning cooler and my thoughts turn to delicious hot soup. No wimpy canned soup will do, I want a bowl of something savory and homemade.
This week I made a nice pot of pumpkin soup with a savory hint of curry. I love pumpkin soup because it is super easy to make if you start with canned pumpkin and go from there. Just make sure you buy pure 100% pumpkin puree not the canned pumpkin pie mix.
If you are looking for a fun Halloween meal think about pairing this soup with yesterday’s recipe a salad topped with wonton crisps. Both are easy dishes that go really well together.
Curried Pumpkin Soup
Prep time: 10 minutes - Cook time: 20 minutes - Makes: 6 servings
- 3 tablespoon olive oil
- 2 leeks, white and light green parts diced
- ¼ teaspoon garlic salt
- 1 tablespoon all-purpose flour
- 1 teaspoon curry powder
- 6 cups homemade vegetable broth or 48 oz container low sodium chicken stock
- 2 (15 oz) cans 100% pumpkin puree (not pumpkin pie mix)
- 1/4 cup brown sugar
- ¼ cup fresh orange juice
- 8 oz heavy cream (1 cup)
- salt and fresh cracked black pepper
Optional Soup Garnishes:
- sour cream
- toasted pumpkin seeds
- a dash of smoked paprika
- diced granny smith apple cubes
- chopped fresh cilantro
Heat a medium soup pot on medium high heat. Add olive oil, diced leeks and garlic salt to pot and sauté for 5 minutes or until leeks are soft.
Add flour and curry powder to leeks and sauté for 1 minute.
Add vegetable broth, pumpkin puree, brown sugar and orange juice to the pot. Whisk together and bring to a simmer. Simmer for 10 minutes to thicken the soup.
Reduce heat to low. Add heavy cream. Stir to incorporate. Season with salt and pepper.
Ladle soup into serving dishes and top with optional garnish if desired.
Other Seasonal Recipes You Might Enjoy!
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