Curried Pumpkin Soup
Curried pumpkin soup! This decadent soup is perfect for fall with it's slight hint of curry and wonderful pumpkin taste!
Servings: 8 servings
Calories: 144kcal
Ingredients
- 3 tablespoons butter
- 1 cup yellow onion diced
- 3 tablespoons flour
- 4 cups vegetable broth or chicken broth
- 28 ounces puree pumpkin
- 1-2 tablespoons curry start with one, then add to taste
- 1 tablespoon brown sugar
- 1-2 tablespoons soy sauce start with one, add to taste
- 1 cup half and half cream
- sour cream and pepitas to garnish if wanted
Instructions
- In a large lidded soup pot over medium-high heat, melt the butter and add in the onions. Sauté until the onions are transparent and soft. Sprinkle the flour over the onions and stir, sautéing for another 2-3 minutes.
- Slowly add the broth to the flour mixture, whisking rapidly and steadily so that there are no lumps and the mixture is smooth. Stir in the pumpkin, curry, brown sugar and soy sauce.
- Place a lid on the pot and simmer on low heat for 20 minutes, stirring occasionally, ensuring that the onions are well cooked.
- Whisk half a cup of the hot soup into the cream completely, THEN whisk it into the soup quickly to avoid curdling. If you want to thicken the soup some more, you can whisk 1-2 tbsp of cornstarch into the cold cream first and then proceed to add it to the soup,
- Serve topped with extra cream, a swirl of sour cream and pepitas if wanted.
Notes
- Start with one tbsp of curry and then add to taste. I like this to have a good, strong curry taste but you can start with a mild soup.
- Leave the flour out to make this gluten free ( and check that soy!)
- You can adjust the sugar to taste as well.
- You can start with 1/2 cup of cream, then add until it reaches desired creaminess if you don't want too much cream.
Nutrition
Calories: 144kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 654mg | Potassium: 285mg | Fiber: 3g | Sugar: 8g | Vitamin A: 16226IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 2mg