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.
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.
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| Adding in the broth |
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| 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.
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.
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!)
This recipe is also quick enough to make on a week night, I think it took about 40 minutes total.
Curried Pumpkin Soup with Spicy Pumpkin Seeds
Ingredients
- ¼ teaspoon cayenne
- ½ teaspoon sugar
- ¼ teaspoon salt
- 2 teaspoons unsalted butter
- ½ cup raw pumpkin seeds
- 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
- ⅛ 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)
Pumpkin Seeds
Soup
Instructions
- 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.
- 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 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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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!
I am loving these too!! This soup looks divine! And the added coconut milk! Oh yesss!! Soo luxurious!
What a great pumpkin recipe!! This looks delicious!! 🙂
What an amazing soup! I love roasted pumpkin seeds, great topper for the soup!
I love pumpkin soup! and I love what you did with the seeds here too.
Honestly – this is fantastic! The seeds just put it way over the top delicious!
delicious, curries and us are so close, in fact my hubby can have curries just like this one you have shared almost everyday.