Pumpkin Soup with Curry

Cook up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort – it has a lovely silky texture. Don’t forget crusty bread for dunking!

Pumpkin Soup with Curry

Recipe by Anna BembryCourse: SoupsCuisine: GermanDifficulty: Simple
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes

Cook up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort – it has a lovely silky texture. Don’t forget crusty bread for dunking!

Ingredients

  • 600 g / 21 oz Hokkaido pumpkin with skin, deseeded and chopped into chunks

  • 750 ml /25.4 fl oz chicken or vegetable stock

  • 150 ml / 5.1 fl oz heavy cream

  • 1 tablespoon mild curry powder

  • 1 garlic clove, peeled and cut in half

  • 1 thumb-sized slice of fresh ginger

  • 1 cinnamon stick

  • 1/2 of a scraped out vanilla pod (optional)

  • 40 g / 1 oz cold butter

  • salt

  • Extras
  • a handful of pumpkin seeds

  • pumpkin seed oil

Method

  • Place the chopped up pumpkin in a medium-sized pot and pour in chicken or vegetable stock. Bring to the boil, then simmer for about 20 minutes until the pumpkin is very soft.
  • Pour in heavy cream, add curry powder and bring back to boil again, then purée everything with a stick blender.
  • Add garlic, ginger, vanilla pod, and cinnamon stick to the soup and set aside to infuse for 10 – 15 minutes then remove and discard. Stir in the cold butter and season the soup with salt and curry to taste.
  • To toast the pumpkin seeds: add a handful of pumpkin seeds to a fat-free skillet and cook for a few minutes over medium-high heat, until they are toasted and flavorful. Stir or shake the pan occasionally to avoid burning.
  • Ladle soup into warm soup bowls. Serve drizzled with pumpkin seed oil and sprinkled with the toasted pumpkin seeds.

Notes

  • For an extra-velvety consistency, you can pour the soup through a fine sieve.

Shall we talk about it?