Curry Pumpkin Soup

Curry Pumpkin Soup

CHEFS Catalog

CHEFS Catalog

October 19th, 2018

Curry Pumpkin Soup

Curry Pumpkin Soup Recipe

Serves 6-8
Prep time: 20 min
Cooking time 45 min to 1 hour
Level of difficulty: easy

This is a great seasonal soup, I used canned pumpkin to make it easy, but you have to make sure that it’s just pumpkin and not the pumpkin pie filling which is all over the markets this time of year.

Ingredients

42 oz. cannedpumpkin
1 diced medium yellow onion
1 diced large shallot
3 diced cloves garlic
A handful of pepitas (I just add pumpkin seeds since it’s pumpkin soup)
1 1/2 cans coconut milk
4 cups vegetable broth
4 tablespoons yellow curry powder, if you love curry like I do you can add a couple more tablespoons (I did)
1 teaspoon chili flakes
4-6 sage leafs
3 large pinches of salt
1 teaspoon pepper
1/4 cup butter

Directions

Saute the onion, garlic, and shallot in the butter on med-high heat for about 5 minutes. Use about the equivalent of 2-3 pads of butter and put in a large stock pot on low heat.

Then, add the pumpkin and just heat this up a little bit.

Add in the broth and the sautéed garlic, onion, and shallot.

Mix well and bring to a boil. If this is too thick, you can add a little more. Reduce heat and add all the spices, sage, and coconut milk and simmer for about 30 minutes or so. Depending on how you tolerate heat/spice, you can add more chili flakes, pepper, chili powder or even more curry.

I used the emulsion blender to make the soup finer and it’s great if your dicing got lazy, but it also blends the sage and then the soup is all one texture.

For plating, just put the soup in a bowl, I made a spiral with the coconut milk on top (pour slowly) and top with the pumpkin seeds. The leftovers are great to freeze or you can throw it in the fridge.

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Ingredients

  • 1 1/2 large cans of pumpkin 
  • 1 diced medium yellow onion
  • 1 diced large shallot
  • 3 diced cloves garlic
  • 1 1/2 cans coconut milk
  • 4 cups vegetable broth
  • 4 tablespoons yellow curry powder
  • 1 teaspoon chili flakes
  • 4-6 sage leafs
  • 3 large pinches of salt
  • 1 teaspoon pepper
  • 1/4 cup butter
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