Name: Curried Pumpkin Soup Recipe
Total time: 80 min
Yield: 6
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Velvety smooth and brilliantly hued, this creamy vegan pumpkin curry soup recipe is deeply beloved in our homes. 

How to make Curried Pumpkin Soup Recipe

The Modern Proper

Crawler

Indian

<p>Velvety smooth and brilliantly hued, this creamy vegan pumpkin curry soup recipe is deeply beloved in our homes. </p>

Non Vegetarian

Kroger sugar pumpkin,  seeded,  skinned and cubed

Butternut squash seeded,  peeled and cubed

Olive oil

Onions,  finely chopped

Garlic Cloves,  Finely Chopped

Curry powder

Grated nutmeg

Ground ginger

Red pepper

Salt

Freshly ground pepper

Chicken or vegetable stock

Coconut milk

Jalapeno,  seeded,  sliced

Cilantro

Prepare the pumpkin and butternut squash, if you have a sharp peeler, it actually works quite well to use it to remove the skins from the squash. Cube the pumpkin and squash flesh into 2-3 chunks.

step 1

Heat the oil in a large dutch oven or heavy soup pot, saut onions until translucent, about 5 minutes. Add garlic and saut for 2 more minutes.

step 2

Add the pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. Stir and bring to a boil. Reduce to a simmer and cook until squash is tender and can be pierced with a fork, about 15-20 minutes.

step 3

Puree the soup in a food processor or blender in small batches.

step 4

Once your soup is nice and creamy return it to the pot. Add your coconut milk, additional salt and pepper if needed and warm it back up over medium heat.

step 5

Serve with pumpkin seeds, a swirl of extra coconut milk, sliced jalapenos and a little cilantro. Enjoy!

step 6