Creamy Curried Pumpkin Soup

Read Time:10 Minute, 47 Second

Bundle up with a bowl of this velvety smooth pumpkin soup, infused with a curry twist that packs just the right punch for a perfect comfort food experience on a chilly night.

Do not sidestep pumpkins in the store, even if it’s not Halloween. Because, this orange veggie is not just for carving up and putting on your porch, it’s also packed with all sorts of good-for-you nutrients.

First off, pumpkins are loaded with Vitamin A and Vitamin C, which are great for keeping your eyes and skin looking healthy. They also have a decent amount of potassium which helps keep your blood pressure and heart in check. And let’s not forget about the fiber, it’s important for keeping things moving smoothly in the gut department.

And the best part, pumpkins are low in fat and cholesterol, so they’re a great food option if you’re trying to watch your weight or keep your heart healthy.

Spicy Sweet Potato Bisque

You already know they also taste great, and that they pair almost perfectly with the warming flavors of ginger and curry. So.. Now let’s get to the recipe.

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Creamy Curried Pumpkin Soup

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A quick, warming, healthy and delicious weeknight soup recipe with hints of garlic and ginger, and served with crispy homemade croutons.

Prep Time: 7 minutes
Cook Time: 45 minutes
Total Time: 52 minutes
Yield: 4 people 1x
Category: Appetizer, Main Course, Soup
Cuisine: American, American-Italian

Ingredients

Scale

1 medium sized pumpkin, peeled and diced
1 onion, diced
1 tbsp ginger, grated
2 tbsp curry powder
4 cups chicken broth
1 cup heavy cream
salt and pepper to taste
2 tbsp olive oil
2 slices day old bread, cut into cubes
2 tbsp butter, melted
1 tsp dried herbs (thyme, basil, oregano or other)

Instructions

Heat olive oil in a large pot over medium heat.
Add onion and sauté until translucent.
Add garlic and ginger and sauté for an additional minute.
Add curry powder and sauté for an additional minute.
Add pumpkin and broth, bring to a boil, then reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
Using an immersion blender or a regular blender, puree the soup until smooth.
Stir in the heavy cream and season with salt and pepper to taste.
Keep the soup warm while you prepare the croutons.
Preheat the oven to 375°F (190°C).
In a bowl, toss the bread cubes with the melted butter and herbs.
Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until golden and crispy.
Serve the soup in bowls and top with the homemade croutons. Enjoy!