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Pumpkin Soup with Curry

Pumpkin Soup with Curry — a soup recipe, 9 ingredients.

Soup

contains dairycontains nutscontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 can (15 oz) pumpkin
  • 2 cans (30 oz) chicken broth (reduced sodium is best)
  • 1 medium sweet onion, chopped
  • 1–2 tbsp olive oil
  • 1 tsp curry powder
  • ⅛ tsp nutmeg
  • 1 bay leaf
  • Black pepper to taste
  • 1 cup cream
Make it lactose-friendly
  • 1 cup cream → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Sauté onions with olive oil until translucent.
  2. Add pumpkin and broth; mix well.
  3. Add all spices and simmer for at least 15 minutes; remove bay leaf.
  4. Let soup cool to lukewarm temperature and purée in a blender for smooth texture.
  5. Return to saucepan and add milk. Reheat on lower temperature to serve immediately or forgo reheating and store in a suitable airtight container

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0