I love taking a classic flavor, like pumpkin, and giving it a flavor-makeover! My Curried Pumpkin Soup is a new classic in my home this time of year. The flavors are still very traditional, but the addition of dried yellow curry powder make it a feel a little bit more special and, dare I say, exotic! This is a perfect soup for a chilly autumn or winter day! This soup can be prepared up to three days in advance of serving and stored in an air-tight container in the refrigerator. You can also freeze large containers of soup to be enjoyed at a later time. Gently re-heat in a large pot over medium-low heat – soup anytime!
This recipe is part of “An Autumnal Feast! A Collection of Recipes from Watermarc – Art & Appetite”. Explore the other recipes in this series:
- Baguette Stuffing
- Brown Butter & Basil Mashed Potatoes
- Fruit Conserve
- Savory Beet & Farrow Cake
- Mulled Wine
- Pumpkin Spice Trifle
Curried Pumpkin Soup
Ingredients (serves 6)
- Carrots – 2 large, peeled, ½-inch diced
- Leeks – 2 large, ½-inch sliced (white and light green parts only)
- Yellow Onion – 1 large, ½-inch diced
- Honeycrisp Apples – 2 medium, peeled, cored, ½-inch diced
- Garlic – 5 cloves, finely minced
- Pumpkin Purée – 2 cans (15 ounces each), plus ½ cup (not pumpkin pie filling)
- Vegetable Broth – 8 cups (preferably low sodium)
- Thyme – 2 tablespoons, finely minced, fresh
- Sea Salt – 2 teaspoons
- White Pepper – 1 teaspoon
- Yellow Curry Powder (mild) – 3½ teaspoons, divided
- Half and Half – 1 cup, at room temperature
- Butter – 6 tablespoons
- Olive Oil – 6 tablespoons
- In a large, heavy-bottomed pan, set over medium heat, add the olive oil and butter. Once hot, add the onions, leeks, apples, carrots, garlic, salt, pepper, thyme, and 3 teaspoons of curry powder. Cook for 20 minutes, stirring occasionally.
- Add the vegetable stock and 30 ounces of the pumpkin puree. Continue cooking uncovered for another 20 minutes, stirring occasionally.
- Carefully transfer the hot contents of the pot into the bowl of a food processor fitted with a steel blade. Purée for 2 minutes until mostly smooth. The soup should still have a slight texture. Note that you may have to do this in smaller batches if you are working with a smaller processor or blender.
- Pour the soup back into the pot and add the half and half, the remaining ½ teaspoon of curry powder, and the remaining ½ cup of pumpkin purée. Whisk until completely incorporated.
- At this point you can gently reheated, and serve.