Oct 24, 2015, Updated Nov 15, 2022
The soup season is here, it’s everywhere! I have always been a soup lover, in India winters weren’t as bad as they are here. I mean we never got any snow in Delhi, ever but it was still cold, like in 40s. During those cold winter evenings when I used to come back home from my tuition classes, I always wanted a bowl of hot soup and nothing else. I didn’t use to drink any coffee or chai then so soup was the only hot thing I could drink. And just in case you forgot, I used to hate milk so that was also out of question.
My favorite soup used to be tomato soup and sweet corn soup and at my home it was never made from scratch. I believe that was a common thing in every household back then, we just used to have Maggi and Knorr soup packets. They were nice and easy to make and that’s what we used to make our homemade soups! I would always look for new soups flavors and get really excited to try the new ones. It’s only after growing up and trying some delicious soups I realized that packets are no match to the real deal. Actually homemade is always unmatched, whatever the dish may be. Now I make a lot of soups and yes everything from scratch. I love trying out new flavors, ingredients, because honestly I didn’t try a variery of soup growing up. It was just limited to the 3-4 soups I mentioned above. One soup which I wanted to make this fall was Pumpkin Soup. I just had to because there are pumpkins everywhere and I know they are amazing in soups.
To change things up a bit [and also you can blame it on the fact that I am an Indian and I feel like adding spices to everything], I added some curry powder in the soup. I have done it before and loved it so why not again, right? I recommend that you give this curried pumpkin soup a try, it will becomes your new favorite and don’t forget to top it with spicy roasted pumpkin seeds, that is a must! Don’t forget to check out my another favorite – Roasted Cauliflower Soup Method Cut your sugar pumpkin into 2 halves. Scoop out the seeds and guts. Brush little oil on top and place the pumpkin onto a baking sheet with the cut side facing down. Roast at 350 F degrees for 45-50 minutes. Remove from oven and let the pumpkin cool down a bit. Then peel off the skin and scoop out the flesh. Set aside in a bowl.
In a pan heat some oil on medium heat. Once oil is hot add bay leaf and cook for a minute. Then add garlic and chopped onion. Cook for 2-3 minutes. Add the pumpkin puree/flesh, roasted cumin powder, curry powder and salt and pepper. Also add sugar and give a good mix. Add water and milk and adjust the consistency as desired. Let the soup come to a boil and then let it boil for 6-7 minutes. Switch off the flame and let it cool down a bit (or use your immersion blender). Remove the bay leaf, transfer the mixture to a blender and blend to a smooth paste. Transfer the soup back to the pan, using a strainer to remove any bigger particles. Check seasoning and let the soup simmer for additional 5 minutes. Top the curried pumpkin soup with chopped cilantro, cream and spicy roasted pumpkin seeds and enjoy!
- Use coconut milk to make it vegan and skip the cream. Curried Pumpkin Soup
title: “Curried Pumpkin Soup " ShowToc: true date: “2024-10-06” author: “Cory Salgado”
Oct 24, 2015, Updated Nov 15, 2022
The soup season is here, it’s everywhere! I have always been a soup lover, in India winters weren’t as bad as they are here. I mean we never got any snow in Delhi, ever but it was still cold, like in 40s. During those cold winter evenings when I used to come back home from my tuition classes, I always wanted a bowl of hot soup and nothing else. I didn’t use to drink any coffee or chai then so soup was the only hot thing I could drink. And just in case you forgot, I used to hate milk so that was also out of question.
My favorite soup used to be tomato soup and sweet corn soup and at my home it was never made from scratch. I believe that was a common thing in every household back then, we just used to have Maggi and Knorr soup packets. They were nice and easy to make and that’s what we used to make our homemade soups! I would always look for new soups flavors and get really excited to try the new ones. It’s only after growing up and trying some delicious soups I realized that packets are no match to the real deal. Actually homemade is always unmatched, whatever the dish may be. Now I make a lot of soups and yes everything from scratch. I love trying out new flavors, ingredients, because honestly I didn’t try a variery of soup growing up. It was just limited to the 3-4 soups I mentioned above. One soup which I wanted to make this fall was Pumpkin Soup. I just had to because there are pumpkins everywhere and I know they are amazing in soups.
To change things up a bit [and also you can blame it on the fact that I am an Indian and I feel like adding spices to everything], I added some curry powder in the soup. I have done it before and loved it so why not again, right? I recommend that you give this curried pumpkin soup a try, it will becomes your new favorite and don’t forget to top it with spicy roasted pumpkin seeds, that is a must! Don’t forget to check out my another favorite – Roasted Cauliflower Soup Method Cut your sugar pumpkin into 2 halves. Scoop out the seeds and guts. Brush little oil on top and place the pumpkin onto a baking sheet with the cut side facing down. Roast at 350 F degrees for 45-50 minutes. Remove from oven and let the pumpkin cool down a bit. Then peel off the skin and scoop out the flesh. Set aside in a bowl.
In a pan heat some oil on medium heat. Once oil is hot add bay leaf and cook for a minute. Then add garlic and chopped onion. Cook for 2-3 minutes. Add the pumpkin puree/flesh, roasted cumin powder, curry powder and salt and pepper. Also add sugar and give a good mix. Add water and milk and adjust the consistency as desired. Let the soup come to a boil and then let it boil for 6-7 minutes. Switch off the flame and let it cool down a bit (or use your immersion blender). Remove the bay leaf, transfer the mixture to a blender and blend to a smooth paste. Transfer the soup back to the pan, using a strainer to remove any bigger particles. Check seasoning and let the soup simmer for additional 5 minutes. Top the curried pumpkin soup with chopped cilantro, cream and spicy roasted pumpkin seeds and enjoy!
- Use coconut milk to make it vegan and skip the cream. Curried Pumpkin Soup
