Someone made a comment on the pumpkin slices post that they wanted to see some savory pumpkin dishes that weren’t soup. I posted the oreccheitte the other day in hopes to answer that request, but unfortunately could not come up with anything more creative beyond that, and am now posting a pumpkin soup.But really, those cans of puree just beg to be baked into a soup. How could I ignore that? When something is practically a soup already, and all it needs is a pinch of this and a swig of that, I say let the soup be made! It will save me at least 500 sit-ups, which is what I would be doing if I were to make the can of puree into the other obvious choice: pumpkin pie.Oooh, that would be good. If you want a pumpkin pie recipe, click here.If that is too boring for you, then click here for pumpkin crème brûlée.Or better yet, come back in a few days for when I post the pumpkin torte with brown sugar whipped cream cheese icing.

Pumpkin curry soup

  • 1 small onion, minced
  • 1 tablespoon olive oil
  • 1 clove garlic, finely minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon cumin
  • 1 large can (28 ounces or 800g) pumpkin puree
  • 4 cups (1 litre) low sodium chicken broth or vegetable broth
  • 1 14 ounce can (200g) coconut milk
  • 1 cup (250mL) apple cider
  • cilantro

1. In a large stockpot set over medium heat, saute onions in oil until tender, about 10-15 minutes. Stir in garlic and spices and cook for a minute more.

2. Stir in the remaining ingredients, bring to a boil, reduce heat to low and simmer for 20 minutes. Serve with cilantro and a dollop of plain yogurt.

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