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You are here: Home / Freezable / Curried Pumpkin Soup with Spicy Pumpkin Seeds

October 4, 2011 By Kaitlin 7 Comments

Curried Pumpkin Soup with Spicy Pumpkin Seeds

After making pumpkin pie milkshakes this weekend, I thought it was time to make a savory dish using pumpkin. The weather changed literally overnight giving Philly a very November-like day, so I was craving a warm soup that also would deliver some spicy heat. This recipe for Curried Pumpkin Soup with Spicy Pumpkin Seeds from All You seemed perfect. I kept the recipe mostly intact, adding more ginger and switching out the chili for cayenne.

Curried Pumpkin Soup with Spicy Pumpkin Seeds

Ingredients:
Pumpkin Seeds:

  •  1/4 teaspoon cayenne
  • 1/2 teaspoon sugar
  •  1/4 teaspoon salt
  •  2 teaspoons unsalted butter
  •  1/2 cup raw pumpkin seeds

Soup:

  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  •  2 medium Golden Delicious apples, peeled, cored, finely chopped
  •  2 tablespoons minced fresh ginger
  •  2 tablespoons all-purpose flour
  •  1 teaspoon cumin
  •  2 tablespoons curry powder
  •  1/8 teaspoon cayenne
  •  3 cups low-sodium chicken broth
  •  2 15-oz. cans pumpkin
  •  1 13.6-oz. can light unsweetened coconut milk
  •  Salt and pepper, to taste
  •  Plain yogurt, for serving  (optional)

First prepare the pumpkin seeds. Combine the cayenne, sugar and salt in a small bowl.
Melt butter in a saute pan over medium heat. When butter begins to bubble, add the pumpkin seeds and cook for 3 minutes, stirring to coat with the butter. Add the spice mixture and continue to cook, stirring, until seeds are toasted (you’ll smell them toasting up), 2 to 3 minutes.
Remove from heat and allow to cool.
Prepare your apples, onion and ginger.
Melt butter in a large pot over medium heat. Add onion, apples and ginger and cook for 8 minutes, stirring occasionally.
Combine the flour, cumin, curry and cayenne in a bowl. Pour over onion mixture, stirring for 1 minute. It will have almost a crumbly consistency, very dry.
Add broth 1 cup at a time, stirring until mixture begins to thicken, about 6 minutes.
Adding in the broth
Thickened mixture
Add the pumpkin and coconut milk. Season with salt and pepper. Bring to a low boil and cook for 5 minutes, stirring often. Reduce heat and simmer for 10 minutes.
If you like your soup to be a little chunky, you can serve it as is, or maybe blend up 1/2 the mixture in a blender. I was in the mood for a smooth soup, so I blended the whole thing in batches. Serve hot, topped with yogurt and the spicy pumpkin seeds.
Curried Pumpkin Soup with Spicy Pumpkin Seeds
This soup tastes like fall. The pumpkin adds a rich, creamy flavor and the spices add a nice heat at the end of each bite. I am a spice wimp, so I needed a pretty good dollop of the yogurt.Curried Pumpkin Soup with Spicy Pumpkin Seeds

Serve with naan or crusty bread. As always, this soup can be made in large batches and frozen for future use. (One of the main reasons I make so much soup!)

Curried Pumpkin Soup with Spicy Pumpkin Seeds

This recipe is also quick enough to make on a week night, I think it took about 40 minutes total.

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Curried Pumpkin Soup with Spicy Pumpkin Seeds

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 6 servings

Serving Size: 1 cup

Curried Pumpkin Soup with Spicy Pumpkin Seeds

Ingredients

    Pumpkin Seeds
  • ¼ teaspoon cayenne
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • 2 teaspoons unsalted butter
  • ½ cup raw pumpkin seeds
  • Soup
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 medium Golden Delicious apples, peeled, cored, finely chopped
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cumin
  • 2 tablespoons curry powder
  • â…› teaspoon cayenne
  • 3 cups low-sodium chicken broth or vegetable broth
  • 2 15-oz. cans pumpkin
  • 1 13.6-oz. can light unsweetened coconut milk
  • Salt and pepper, to taste
  • Plain yogurt, for serving (optional)

Instructions

  1. First prepare the pumpkin seeds. Combine the cayenne, sugar and salt in a small bowl.
  2. Melt butter in a saute pan over medium heat. When butter begins to bubble, add the pumpkin seeds and cook for 3 minutes, stirring to coat with the butter. Add the spice mixture and continue to cook, stirring, until seeds are toasted (you’ll smell them toasting up), 2 to 3 minutes.
  3. Remove from heat and allow to cool.
  4. Prepare your apples, onion and ginger.
  5. Melt butter in a large pot over medium heat. Add onion, apples and ginger and cook for 8 minutes, stirring occasionally.
  6. Combine the flour, cumin, curry and cayenne in a bowl. Pour over onion mixture, stirring for 1 minute. It will have almost a crumbly consistency, very dry.
  7. Add broth 1 cup at a time, stirring until mixture begins to thicken, about 6 minutes.
  8. Add the pumpkin and coconut milk. Season with salt and pepper. Bring to a low boil and cook for 5 minutes, stirring often. Reduce heat and simmer for 10 minutes.
  9. If you like your soup to be a little chunky, you can serve it as is, or maybe blend up ½ the mixture in a blender. I was in the mood for a smooth soup, so I blended the whole thing in batches. Serve hot, topped with yogurt and the spicy pumpkin seeds.
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Related posts:

Jalapeno Ginger Butternut Squash Soup Cape Malay Curry Lemony Red Lentil Soup Corn Chowder

Filed Under: Freezable, Make Ahead, Meatless, Soups/Stews, Vegetarian Tagged With: Cayenne, Coconut Milk, Cumin, Curried, Curry, Freezable, Ginger, Golden Delicious Apples, Greek Yogurt, Make Ahead, Onions, Pumpkin, Pumpkin Seeds, Soup, Spicy, Yogurt

Comments

  1. Stephanie @ Eat. Drink. Love. says

    October 4, 2011 at 2:49 pm

    I’m lovin’ these pumpkin recipes from you! I have been wanting to try a pumpkin soup soon so I might give this recipe a try. It looks so delicious!

    Reply
  2. Samantha @ Ferraro Kitchen says

    October 4, 2011 at 3:02 pm

    I am loving these too!! This soup looks divine! And the added coconut milk! Oh yesss!! Soo luxurious!

    Reply
  3. Kelly | Eat Yourself Skinny says

    October 4, 2011 at 3:50 pm

    What a great pumpkin recipe!! This looks delicious!! 🙂

    Reply
  4. Erin says

    October 4, 2011 at 8:25 pm

    What an amazing soup! I love roasted pumpkin seeds, great topper for the soup!

    Reply
  5. Carolyn says

    October 5, 2011 at 12:03 am

    I love pumpkin soup! and I love what you did with the seeds here too.

    Reply
  6. Ann says

    October 5, 2011 at 5:16 am

    Honestly – this is fantastic! The seeds just put it way over the top delicious!

    Reply
  7. Nava.K says

    October 7, 2011 at 3:12 pm

    delicious, curries and us are so close, in fact my hubby can have curries just like this one you have shared almost everyday.

    Reply

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