For a richer flavor, consider using homemade vegetable broth. Feel free to adjust the amount of curry powder to your desired level of spiciness. If you prefer a smoother soup, use an immersion blender to puree the soup after step 4. Be careful when blending hot liquids. For a vegan option, substitute the butter with olive oil or coconut oil, half-and-half with coconut milk or other plant-based milk alternatives, and use maple syrup instead of sugar.
Curry Pumpkin Soup
-
PREP TIME5 mins
-
COOK TIME15 mins
-
TOTAL TIME20 mins
-
SERVING8 People
-
VIEWS1.3K
Embrace the autumnal essence with this Curry Pumpkin Soup, a velvety symphony of sweet pumpkin and aromatic curry. Perfect as an elegant starter or a comforting main course, this soup will warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate18 g
-
Cholesterol24 mg
-
Fiber4 g
-
Protein4 g
-
Saturated Fat5 g
-
Sodium760 mg
-
Sugar7 g
-
Fat9 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat oven to 375 degrees F (190 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, about 8-10 minutes. Keep a close eye to prevent burning.
02 Step
Recipe View In a large pot or Dutch oven, melt butter over medium heat. Whisk in flour and curry powder until smooth, creating a roux. Cook, stirring constantly, for 1-2 minutes until the mixture is fragrant and begins to bubble slightly.
03 Step
Recipe View Gradually whisk in vegetable broth, ensuring no lumps form. Cook, stirring occasionally, until the mixture thickens slightly, about 5-7 minutes.
04 Step
Recipe View Stir in pumpkin puree and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring the soup just to a gentle simmer, then remove from heat.
05 Step
Recipe View Ladle into bowls and garnish generously with toasted pumpkin seeds. Serve immediately.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Marcelle Davis
May 18, 2025Followed the recipe exactly and it came out perfect! Will definitely make again.
Maverick Stanton
Feb 8, 2025Easy to make and perfect for a chilly evening.
Georgiana Gusikowski
Jan 25, 2025I used coconut milk instead of half-and-half for a vegan version, and it was fantastic.
Newell Hodkiewicz
Jun 15, 2024This soup was a hit at my Thanksgiving dinner! The curry flavor was subtle but delicious.
Aglae Kuphal
Oct 23, 2023My kids loved it! I omitted the curry powder for them and it was still great.
Gwendolyn Ullrich
Jun 21, 2023The toasted pumpkin seeds are a must! They add such a nice crunch.
Arjun Parkerklocko
Dec 21, 2022I added some ginger and garlic to the roux for extra flavor. It was amazing!
Samson Hoppe
May 16, 2022I blended the soup at the end for a smoother texture, it was like silk!