Curried Pumpkin Soup

Curried Pumpkin Soup

his recipe came from a cooking class called "Cooking With Anita" I was celebrating a birthday with friends. Thanksgiving is my favorite holiday. My family shares gratitude's and we always have extra friends at the table.


  • 2 medium onions, finally chopped
  • 2 tablespoons butter
  • 2 large garlic cloves minced
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon coriander
  • 1/8 teaspoon ground cardamom
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon dried hot pepper flakes
  • 2-15 ounce cans pumpkin
  • 7 cups water
  • 1 1/2 cups Swanson chicken broth
  • 1-14 ounce canned coconut milk
  • 1/2 cup olive oil
  • 2 teaspoons brown mustard seed
  • 8 fresh curry leaves


Cook onions in butter in a heavy pot over low heat, stir constantly until softened, 3--5 min. Add garlic and ginger and ook, stirring for 1 min. Add cumin, coriander and cardamom, stir 1 min. Stir in salt, red pepper flakes, pumpkin, water, broth and coconut milk and simmer uncovered. Stir occaionally for 30 minutes. Remove from heat and puree soup with immersion blender until smooth. return to heat over low heat.

Heat oil in a small skillet over low heat until hot but not smoking. Coo mustard seed until they begin to pop. Add curry leaves and cook five seconds then pour the mixture into the pumpkin soup. stir until well combined. Season with salt. If soup is too thick, thin with water.

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