This pumpkin curry soup is easy to make and using canned pumpkin means you can make it any time, even when pumpkins are not in season. The chicken broth and pumpkin flavors blend well with the onions and garlic. The coriander, red pepper, and curry add flavor, zest and liveliness and the half and half adds a creamy finish.
This canned pumpkin soup recipe does not take long to make and the recipe is suitable for everyone, from beginner cooks upwards. This is a classic pumpkin soup with a hint of curry rather than a hot and fiery eating experience. Making the curry too strong would overpower the delicate pumpkin flavor so it is best to use aromatic, lightly flavored curry spices in such recipes.
This soup has a very homemade flavor and, even though you are using canned pumpkin puree in the recipe, the finished soup tastes totally fresh and homemade. This is a healthy soup recipe and the whole family will enjoy its simple yet wonderful flavor combination. The sour cream and chives make a perfect topping but you can omit this step if you want.
Ingredients -
1 cup half and half
1 clove garlic, pressed
1 cup onion, finely chopped
3 tablespoons butter
3 cups water
3 chicken bouillon cubes
15 oz can pumpkin puree
1 teaspoon curry powder
⅛ teaspoon crushed red pepper
¼ teaspoon ground coriander
½ teaspoon salt
Sour cream and fresh chives, to garnish
Preparation:
Melt the butter in a big pot over a medium high heat, and then add the garlic and onion.
Sauté for about 4 minutes or until tender. Stir in the coriander, salt, curry powder, and red pepper.
Cook for a minute. Add the bouillon and water and bring the mixture to a boil.
Turn the heat down to low and cook the soup for about 20 minutes, stirring occasionally.
Stir in the half and half and the pumpkin puree and heat the soup through.
Transfer it, in batches, to a food processor or blender and blend the soup until silky and creamy.
Garnish with some sour cream and chopped chives.
(Serves 4)