CURRIED PUMPKIN SOUP
Steps:
- 1. Heat the oil and butter in a large stockpot. Add the onion and sauté over medium heat until tender, about 8 minutes. Add the pears, garlic and curry powder to the pot and cook 2 minutes more. Season with salt and pepper. Add the wine or juice and deglaze, scraping up any caramelized bits on the bottom of the pot. Add the pumpkin and the chicken broth and bring the soup to a boil. Reduce the heat to medium-low and simmer for 45 minutes. 2. Puree the soup in batches in a blender until smooth, or use an immersion blender to puree the soup in the pot. Return the pureed soup to the pot and heat thoroughly. Stir in the cream and adjust the seasoning. Do not boil. 3. Serve the soup in warm bowls garnished with a dollop of crème fraîche or sour cream and a few pumpkin seeds. LYNNE'S TIPS Use a combination of olive oil and butter when sautéing. You get the higher smoke point of the oil and the flavor of the butter. If good fresh pears aren't available you could substitute apples. Fresh curry powder is essential. Make you own curry powder by grinding together in a coffee grinder equal parts of cumin seed, coriander seed, brown mustard seed, black pepper, cinnamon, cardamom seed, and a half part of turmeric powder. Store this away from heat and light and it will keep three months.
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R F rijan Ahmed
[email protected]I love the versatility of this recipe. You can easily add or remove ingredients to suit your own taste. It's a great starting point for creating your own unique pumpkin soup.
John Mele
[email protected]I'm allergic to coconut milk, so I used almond milk instead. The soup was still creamy and flavorful, but with a slightly different taste.
KING SAID GAMAR
[email protected]I made a vegan version of this soup by using coconut milk instead of heavy cream and vegetable broth instead of chicken broth. It was just as delicious!
Mubashhir Iqbal
[email protected]I used butternut squash instead of pumpkin and it turned out great! The soup was still creamy and flavorful, but with a slightly different flavor profile.
Markayla Lee
[email protected]This soup is so comforting and filling. It's perfect for a cold winter day. I'll definitely be making this again!
Md Golaf
[email protected]I'm not a huge fan of pumpkin, but this soup was surprisingly good. The curry and coconut milk mellowed out the pumpkin flavor and made it really enjoyable.
Chioma Obiajunwa
[email protected]I've made this soup several times now and it's always a hit. I love the rich flavor and the creamy texture. It's my new favorite fall soup!
Gregg Denton
[email protected]I topped my soup with a dollop of sour cream and a sprinkle of pumpkin seeds. It was the perfect finishing touch!
Andy Ukendi
[email protected]I added a bit of cayenne pepper to give the soup a little kick. It was the perfect amount of heat and really took the soup to the next level.
Dawn Long
[email protected]This soup is so easy to make and so delicious! I love that I can use frozen pumpkin puree to save time. Perfect for a quick and easy weeknight meal.
Naveed Usman
[email protected]I was skeptical about the curry in a pumpkin soup, but it turned out really well. The flavors blended perfectly and gave the soup a unique twist.
Patricia Detally
[email protected]I love that this recipe uses all pantry staples. I always have these ingredients on hand so it's a great go-to meal for busy weeknights.
Genet Hailu
[email protected]Made this soup for a potluck, everyone raved about it! I doubled the recipe and it was gone in an hour. Definitely a keeper!
Arbab Malik
[email protected]My kids loved this recipe! They usually don't like pumpkin soup, but they ate it all up. Great way to sneak in some veggies for them.
Sumi Gomes
[email protected]This curried pumpkin soup tasted divine! I followed the recipe and used sweet potatoes instead of pumpkin, it turned out so creamy and flavorful. Highly recommend!