Curried Pumpkin Soup

Watercolor by Linda Marie Clark

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

Happy cooking!

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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

Directions

1. 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.

2. Add the vegetable stock and 30 ounces of the pumpkin puree. Continue cooking uncovered for another 20 minutes, stirring occasionally.

3. 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.

4. 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.

5. At this point you can gently reheated, and serve.

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