Curried Pumpkin Soup, a creamy and yet light soup that makes a great appetizer and a perfect start to an chilly winter's meal.
Curried Pumpkin Soup, a combination of flavor that marries the complex essence of South Asian spices with one of the most popular winter squash. This creamy and yet light soup is perfect as an appetizer or as a meal on it own when coupled with some warm bread
After a cold, winter-like weekend that we just had in Houston, this steaming bowl of Curried Pumpkin Soup will help you stay warm and cozy during the winter months. While the temperatures now are a range of between 40 to 60 degrees, that is pretty typical weather for -mid-winter in Houston. A tasty bowl of soup to warm your body and soothe your soul is always welcomed.
Curried Pumpkin Soup
by Miss Crumbs A Lot, inspired by Epicurious
2 Medium Onions
2 cloves Garlic
1 oz Ginger
2 tbsp Butter
1 1/2 tsp Salt
3 tsp Mild Curry Powder
1 tsp Garam Masala
2 15 oz Canned Solid Packed Pumpkin
5 cups Chicken Stock
1 cup Coconut Milk
1 tsp Red Pepper Flakes (optional)
1. Using a food processor, minced the onions, garlic and ginger.
2. Heat up a cast iron pot or heavy bottom pot and add in butter. Once the butter has melted, add in minced onions, garlic and ginger. Stir fry for a few minutes until it is fragrant.
3. Add in 1 1/2 tsp salt, 3 tsp mild curry powder, 1 tsp garam masala and mix well.
4. Stir in pumpkin, chicken stock, coconut milk and red pepper flakes (optional). Bring it to a boil then reduce heat and simmer for 30 minute or until the soup has reduced to the thickness of choice.
5. Puree the soup with a hand held blender. Season with salt and pepper, if required and garnish with chopped cilantro.
Makes 10 servings
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.