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Spicy Curried Pumpkin Soup

Close-up of a vibrant orange bowl of spicy pumpkin soup garnished with toasted pumpkin seeds.
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Make this creamy, blended pumpkin soup seasoned with warming spices like garam masala and a touch of chili. It is a perfect cozy weeknight dinner or Thanksgiving starter.

Ingredients

Scale
  • 1 medium sugar pumpkin (about 3 lbs)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons garam masala
  • 1 teaspoon curry powder
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 4 cups vegetable broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup raw pepitas (for topping)

Instructions

  1. Prepare the pumpkin: Preheat your oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds, and place the halves cut-side down on a baking sheet. Roast for 40 to 50 minutes, or until tender. Scoop the flesh out of the skin once cool enough to handle.
  2. Toast the pepitas: Place the raw pepitas in a dry skillet over medium heat. Cook, stirring often, for 3 to 5 minutes until they start to pop and turn golden brown. Set aside for topping.
  3. Sauté aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, ginger, garam masala, curry powder, and cayenne pepper. Cook for 1 minute until fragrant.
  4. Simmer: Add the roasted pumpkin flesh and vegetable broth to the pot. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to combine.
  5. Blend: Carefully transfer the soup mixture to a high-powered blender in batches, or use an immersion blender directly in the pot. Add the coconut milk. Blend until completely smooth and creamy.
  6. Season and serve: Return the soup to the pot if necessary. Stir in the salt and pepper. Heat gently until warmed through. Serve immediately topped with toasted pepitas.

Notes

  • For meal prep, this soup freezes well for up to three months. Cool completely before storing in airtight containers.
  • If you prefer a richer flavor, substitute half the coconut milk with heavy cream.
  • Serve this soup with thick slices of crusty bread for dipping.

Nutrition

Find it online: https://delishcraze.com/spicy-pumpkin-soup-recipe/