When you're in the market for a satisfying bowl of something savory, warming, and velvety smooth, curried pumpkin soup is the perfect recipe. It is easy, quick, and irresistible. This version is slightly adapted from a superb recipe that was published long ago by the brilliant Bernard Clayton, Jr. in The Complete Book of Soups and Stews. As the story goes, it was given to him by a trusted friend, along with a margin note declaring that his book must include "the world's best soup." And lucky for us, Bernard obliged.
This soup is excellent served with some good crusty bread, cooked rice, or a generous scattering of homemade croutons.
Ingredients for Curried Pumpkin Soup
- unsalted butter
- yellow onion
- garlic
- pumpkin puree
- vegetable stock (or water and better than bouillon paste)
- curry powder
- dried bay leaf
- light brown sugar
- freshly grated nutmeg
- half & half
- kosher salt and fresh ground black pepper
See recipe card for quantities.
Instructions
Begin by chopping the onion and mincing the garlic.
Melt the butter in a 3 quart pot over medium heat. Then add the onion and garlic and give them a quick stir.
Cover the pot and cook for about 8 to 10 minutes, or until the onions are very soft and translucent.
Add the pumpkin and vegetable stock (or water and better than bouillon paste). Then gently stir everything together.
Add the bay leaf, brown sugar, nutmeg, and curry powder. Bring to a boil. Then reduce the heat to a simmer and cook uncovered for 30 minutes.
Remove from heat and stir in the half & half. Check for seasoning and add salt and pepper to taste.
You could eat the soup at this point, if you must. But I highly recommend patiently resisting the fabulous aroma, allowing it a chance to cool slightly, and then blending until velvety smooth.
When cool enough to blend safely, purée the soup in a food processor (working in batches) or with a handheld immersion blender.
Serve warm. (If necessary, you can gently reheat the soup just until steaming, but do not boil.)
Hint: If you're not in the mood to fuss with the blending, you can certainly serve this soup right after adding the half & half and seasoning with salt and pepper. But I vastly prefer the velvety consistency you get from that final flourish of effort at the end.
Equipment
I usually blend this soup in the food processor (working in batches to avoid any spills), since this method ensures a uniform creaminess in texture. However, you can also use a handheld immersion blender for the task.
Storage
Curried pumpkin soup keeps very well in the refrigerator for 3 to 4 days (though it rarely lasts that long in my house). That said, I would not recommend freezing it, as the texture will suffer due to the presence of the half and half.
Top tip
You can of course adjust the amount of curry powder in this soup to suit your personal taste, but however much you add, it is always important to make sure that it is fresh first. Take a moment to check the expiration date. It really does make a difference.
Related
Looking for more flavorful and creamy soups? Try these:
📖 Recipe
Curried Pumpkin Soup
Equipment
- 3 quart dutch oven (or stockpot)
- food processor (or handheld immersion blender)
Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion chopped
- 2 or 3 cloves garlic minced
- about 2 cups pumpkin puree
- 4 cups vegetable stock (or water and better than bouillon paste)
- 1 teaspoon curry powder
- 1 dried bay leaf
- 1 teaspoon light brown sugar
- pinch freshly grated nutmeg
- 1 cup half & half
- kosher salt and fresh ground black pepper (to taste)
Instructions
- Melt the butter in a 3 quart pot over medium heat. Add the chopped onions and garlic, give them a quick stir, and then cover the pot. Cook for about 8 to 10 minutes, or until the onions are very soft and translucent.
- Add the pumpkin, water, and vegetable bouillon. Gently stir everything together.
- Add the bay leaf, brown sugar, nutmeg, and curry powder. Bring to a boil. Then reduce the heat to a simmer and cook uncovered for 30 minutes.
- Remove from heat and stir in the half & half. Check for seasoning and add salt and pepper to taste.
- When cool enough to blend safely, purée the soup until velvety smooth, either in a food processor (working in batches) or with a handheld immersion blender.
- Serve warm. (If necessary, you can gently reheat the soup just until steaming, but do not boil.)
Leave a Reply