Embrace the warmth of autumn with this Spiced Pumpkin Curry Soup, a harmonious blend of creamy pumpkin and aromatic spices. Perfect for cozy evenings, this soup captivates with its rich flavors and velvety texture. Enhanced by a hint of nutmeg and the exotic touch of curry powder, each spoonful offers a comforting and satisfying experience. Topped with toasted coconut, this soup not only delights the taste buds but also adds a delightful crunch, making it an irresistible addition to your seasonal menu.
Ingredients for Spiced Pumpkin Curry Soup
- 4 tablespoons (60 milliliters) cold butter
- 1/2 cup (120 milliliters) chopped onion
- 1 clove garlic, minced and diced
- 2 cups (480 milliliters) pumpkin puree, freshly made or canned
- 4 cups (960 milliliters) chicken broth, low salt, low fat
- 1 bay leaf
- 1 pinch sugar
- 1/3 teaspoon (2 milliliters) curry powder (or more to taste)
- 1 pinch nutmeg
- 1/2 teaspoon (2.5 milliliters) salt
- 1/4 teaspoon (1.25 milliliters) freshly ground black pepper
- 2 cups (480 milliliters) light cream or half & half
- 1/3 cup (80 milliliters) toasted coconut for garnish (optional)
How to Make Spiced Pumpkin Curry Soup
- Melt the Butter: In a medium (3-quart) saucepan, melt 4 tablespoons (60 milliliters) of cold butter over medium heat.
- Sauté Onions and Garlic: Add 1/2 cup (120 milliliters) of chopped onion and 1 clove of minced garlic to the saucepan. Cook until the onions are soft and translucent.
- Incorporate Pumpkin and Broth: Stir in 2 cups (480 milliliters) of pumpkin puree and 4 cups (960 milliliters) of chicken broth, mixing thoroughly to combine.
- Add Seasonings: Introduce 1 bay leaf, a pinch of sugar, 1/3 teaspoon (2 milliliters) of curry powder, a pinch of nutmeg, 1/2 teaspoon (2.5 milliliters) of salt, and 1/4 teaspoon (1.25 milliliters) of freshly ground black pepper to the soup. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer for 30 minutes, allowing the flavors to meld together. Taste and adjust seasoning if necessary.
- Add Cream: Remove the saucepan from heat and stir in 2 cups (480 milliliters) of light cream or half & half until well combined.
- Reheat Gently: Return the saucepan to low heat to warm the soup back up. Do not let it simmer; heat only until the soup is hot.
- Garnish and Serve: Ladle the hot soup into bowls and optionally garnish with 1/3 cup (80 milliliters) of toasted coconut. Serve immediately and enjoy the rich, spiced flavors.
Spiced Pumpkin Curry Soup is a perfect embodiment of fall comfort, blending the natural sweetness of pumpkin with the robust flavors of curry and nutmeg. This creamy and savory soup not only warms you from the inside out but also impresses with its sophisticated taste profile. The addition of toasted coconut provides a delightful textural contrast, making each bowl a memorable experience. Whether you’re entertaining guests or seeking a hearty meal for yourself, this soup is sure to become a beloved staple in your culinary repertoire. Dive into the flavors of the season and savor every spoonful of this exquisite pumpkin curry creation!
