Curried Pumpkin Vegetable Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil and saut�� onions until translucent.
• STEP 2.Add the pumpkin, carrots, and potatoes to the pot and cook for a few minutes.
• STEP 3.Stir in the curry powder, cumin, ginger, and salt, and cook for another minute.
• STEP 4.Add vegetable broth and bring to a boil. Reduce heat and simmer until the vegetables are tender.
• STEP 5.Using an immersion blender or a regular blender, puree the soup until smooth.
• STEP 6.Serve hot with a drizzle of cream or yogurt and a sprinkle of fresh herbs.

Cooking Tips

• For a spicier soup, add a pinch of cayenne pepper or red chili flakes.
• If the soup is too thick, you can add more vegetable broth or water to adjust the consistency.
• Garnish with roasted pumpkin seeds or croutons for added texture.

Storage and Serving

• Leftover soup can be stored in the refrigerator for up to 4 days.
• Reheat the soup on the stovetop or in the microwave before serving.
• Serve with crusty bread or a side salad for a complete meal.