When autumn arrives, I want nothing more than to make this Curried Pumpkin Soup. The exotic flavor of the curry warms up the sweet pumpkin. This is the perfect meal for any cold evening! Enjoy!
Curried Pumpkin Soup
Author: Chef Eli
Recipe type: Main Course
Ingredients
- For the soup:
- 3 tbsp EVOO
- 1 large yellow onion, finely chopped
- 3 celery stalks, finely chopped
- 3 carrots, peeled and finely chopped
- 1 cloves garlic, minced
- 2" piece of ginger, peeled and minced
- 2 small sweet potatoes, peeled and chopped into 1" cubes
- 3 cans puréed pumpkin
- 1 can coconut milk
- 3 cups water
- 2 tbsp curry powder
- 1 tbsp garlic powder
- 1 tbsp honey
- 2 tbsp salt
- 1 tbsp pepper
- For the croutons:
- 1 large Ciabatta bread loaf, sliced into 1" cubes
- 3 tbsp EVOO
- 1 tbsp garlic powder
- Salt and Pepper to taste
Instructions
- In a large Dutch oven over medium heat, sauté onion in EVOO for five minutes or until translucent.
- Add garlic, ginger, carrots, celery, sweet potato, and curry powder and sauté for another three to five minutes.
- Add pumpkin, coconut milk, water, honey, garlic powder, salt, and pepper.
- Reduce heat and simmer for 45 minutes.
- With a potato masher, mash the larger chunks of vegetables, making sure to still leave some small chunks for texture.
- For the croutons, preheat oven to 400 degrees F.
- Assemble bread cubes on a large baking sheet leaving space between each cube.
- Drizzle bread with EVOO, garlic powder, salt, pepper.
- Bake for 15 minutes or until golden brown.
- Garnish soup with croutons. Enjoy!
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