Ingredients for Pumpkin Curry Soup
- Pumpkin
- Chicken Broth
- Half And Half
- Curry Powder
- Salt And Pepper
- Major Grey Chutney
- 1 medium butternut squash (approximately 2 lbs)
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How to Make Pumpkin Curry Soup
- Preheat oven to 400°F (200°C).
- Peel and cube 1 medium butternut squash (approximately 2 lbs). Toss with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Roast for 30-40 minutes, or until tender.
- While the squash roasts, sauté 1 medium onion (chopped), 2 cloves garlic (minced), and 1 inch ginger (grated) in 1 tbsp olive oil until softened (about 5 minutes).
- Add 1 tbsp curry powder, 1/2 tsp turmeric, 1/4 tsp cumin, and a pinch of cayenne pepper (optional) to the onion mixture and cook for another minute until fragrant.
- In a large pot or Dutch oven, combine the roasted butternut squash, sautéed onion mixture, 4 cups vegetable broth, 1 can (13.5 oz) full-fat coconut milk, and 1/2 tsp salt. Bring to a simmer and cook for 15 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Taste and adjust seasonings as needed. Stir in 1/4 cup toasted pumpkin seeds (optional) before serving.
- Serve hot or chilled, garnished with a dollop of coconut cream or extra pumpkin seeds and a sprinkle of fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
10g
Fat
30g
Carbs
4g
