Rich in autumnal flavors, Pumpkin Curry Soup is a robust, seasonal favorite soup. It’s a rich, colorful addition to any fall or winter meal, yet filling enough to make a meal all on its own.
And, a favorite in our house. A special dish I really try to save for Thanksgiving — but rarely succeeded.
When the colors outside my window are bursting with fiery reds, brilliant oranges, and glowing yellows — I can’t resist making a pot of Pumpkin Curry Soup — as a practice run before the big day!
How to Serve Soup in a Pumpkin
Historic Origins of Pumpkin Soup
Pumpkin Curry Soup
- 2 tablespoons butter
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 medium leek, white part only, chopped
- 1 16oz can pure pumpkin puree
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon curry
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cardamom
- 1 bay leaf
- 1 cup fat-free half and half
- salt and freshly cracked pepper to taste
- In a medium soup pot, melt butter and saute onion and leek until soft. Stir in pumpkin, chicken broth, salt, spices, and bay leaf. Bring to a boil.
- Lower heat and simmer, uncovered, for 15 minutes.
- Remove the bay leaf, puree in a blender for a smooth texter.
- Return to the soup pot and add half-and-half. Continue to cook over medium heat until heated through.
- 3/4 cup creme fraiche or sour cream
- Toasted pumpkin seeds (raw pumpkin seeds tossed with vegetable oil, toasted in a 350-degree oven until lightly golden brown, 30-35 minutes)
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 1142mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 4g