Curried Pumpkin Soup

This delightfully creamy, spicy soup gets its lovely orange color and sweetness–as well as a hefty boost of antioxidants–from canned pumpkin.

You can make this as a sumptuous appetizer for your Thanksgiving feast, or serve it with bread and salad for a comforting autumn supper. And the recipe is so easy, it practically makes itself. Here’s the simple soup that will see you warmly through many a cold, dark month!

INGREDIENTS

2 tablespoons butter
2 cups finely chopped onion
2 garlic cloves, minced
1 1/2 tablespoons peeled fresh ginger, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1 1/2 teaspoons salt
3/4 teaspoon dried hot red pepper flakes
2 15-ounce cans solid-pack pumpkin
7 cups water
1 1/2 cups good-quality vegetable broth
1 14-ounce can unsweetened coconut milk
1/4 cup olive oil

1. In a large soup pot, heat butter over moderate heat and add onions. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger and continue cooking for 1 minute, stirring constantly. Add cumin, coriander, and cardamom, stirring well to combine.

2. Add salt, pepper flakes, pumpkin, water, broth, and coconut milk, stirring to combine and simmer, uncovered, 30 minutes, stirring occasionally.

3. Puree using an immersion blender, or in batches using a food processor or regular blender, until smooth. Serve immediately, or refrigerate, covered, for 1 day. May be served chilled or reheated when ready to serve.

Serves 10 to 12.

MORE THANKSGIVING IDEAS
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• Spicy Sweet Potato Patties

Read more: Food, All recipes, Soups & Salads

By the Care2 Staff.

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Joe S.

2:48PM PST on Dec 17, 2011

Thanks.

send a green star

Kate R.

6:58PM PST on Nov 18, 2011

Mmmmmmmmmmmm

Carole R.

10:58PM PST on Nov 17, 2011

Thank you for the recipe.

Charlene S.

9:29AM PDT on Oct 21, 2011

This sounds really good and nourishing. A perfect autumn light meal or side dish

Jennifer C.

12:27AM PDT on Jul 6, 2011

Great recipe. I love it. Thanks.

SuS NoMail Plez P.

7:55PM PDT on Jun 25, 2010

I forgot to add that I put salt on the table for "each to their own" liking. I have found that friends and family USE SO MUCH LESS SALT, and are eternally grateful. Personally I despise the taste of salt. Fortunately my renal problems enjoy my palet!

7:50PM PDT on Jun 25, 2010

TY Annie. Personally I use zero salt and love all of your recipies. As a matter of fact, YOU are my favorite cookbook. It sounds and will be delicious...of that I am sure!!!

Past Member .

3:16AM PST on Jan 7, 2010

This looks and sounds so yummy, it's a shame that pumpkin season is over. But I saved your recipe for next year, so thanks for sharing..

yerba mate tee

1:17PM PST on Nov 30, 2008

Hmm. Definitely could use a little more salt - also, that 1/4 cup olive oil at the end is never given any use in the recipe. I recommend making this with potato chunks and garbanzo beans, with only just enough liquid to cover them. You c an then use it as a slightly thicker soup, or a lovely accompaniment to rice. As is, it's okay, but it has a lot of potential.