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. Heres 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
Baked Squash Savory Stuffing
Pumpking Pie with Pecan Crust
Thanksgiving Decorating with Nature
Spicy Sweet Potato Patties

By the Care2 Staff.

20 comments

W. C
W. C4 months ago

Thank you.

SEND
William C
William C4 months ago

Thanks.

SEND
Jeanne Rogers
Jeanne Rabout a year ago

TYFS

SEND
Elena Poensgen
Elena P1 years ago

Thank you

SEND
Kay M.
Kay M4 years ago

Love pumpkin & curry, but haven't tried them together yet.

SEND
pam w.
pam w4 years ago

What happens to the 1/4 cup olive oil?

SEND
Sheri R.
Sheri R4 years ago

Using coconut milk is an interesting twist to other pumpkin soup recipes I've made. Will try this one too. Sounds delicious and nutritious. Thanks!

SEND
Deborah F.
Deborah F4 years ago

Another use for my curry! Hooray.

SEND
Rachel Piche
Rachel Piche4 years ago

I used to make pumpkin soup during the fall every year and people thought I was a "weirdo" for it. Little did they know how good it was. They didn't want to try it - more for me :-)

SEND
Duane B.
.4 years ago

Thank you for sharing.

SEND