Curried Pumpkin Soup
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.
Servings 4 servings
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.)