Sunday, 6 October 2013

Curried Pumpkin Soup

My mom and I have been experimenting with all kinds of squashes lately. In the last month I have cooked a butternut squash, a spaghetti squash, and now I am onto pumpkin! I made a curry butternut squash soup a few weeks ago and by comparison this pumpkin soup is not as rich tasting. Pumpkin seems to have higher water content than butternut squash. However, I think it still tastes pretty good. My mom cooked a creamy pumpkin soup a few weeks ago that was pretty good too, but I wanted to experiment with something dairy-free. Hope you guys enjoy. Please let me know if you experiment further with this recipe and how it turns out, because this recipe is pretty basic I'd love to get some more ideas!


  • 1 medium pumpkin (the ones you carve for halloween!)
  • 1 medium onion, chopped
  • 5 cloves garlic, finely chopped
  • 3 sticks celery, chopped
  • 1 can coconut milk
  • 2 tbsp turmeric
  • 1 tbsp yellow curry powder 
  • 1 tsp thyme
  • 1 tsp nutmeg
  • 1 tsp cumin 
  • 1 tsp coriander 
  • sea salt to taste
  • 1-2 tbsp ghee, coconut oil, or other cooking oil

There are a few different ways you can cook a pumpkin, but I chose to bake it. I baked it pretty much the same way I would bake a spaghetti squash. Preheat oven to 350F, cut pumpkin in half, scrape out the seeds, and pop it in the oven for 10 minutes (to warm it up). After its been in the oven for 10 minutes, I take it back out and add some kind of oil onto the cut surfaces and inside to keep it from getting dried out and hard, and also poke some holes. Will look like this:

Bake for about 30 minutes or until it is fairly soft when poked with a fork. You can also steam pumpkin, but pumpkins are big so I decided not to go there. While the pumpkin was cooking fry the onions and celery in ghee until soft and then add the garlic, cook for an additional 5-10 minutes. Put contents of pan into food processor. Cut up cooked pumpkin and add as much of that as you can. Puree food processor contents, dump it into a pot, and then puree whatever pumpkin is left that wouldn't fit the first time.

Dump all that into a pot and add coconut milk, bring to a boil, add said spices, then salt to taste.

I really like this soup. Some people don't like the texture of pumpkin because it is a bit more 'grainy' than other squashes but to be honest it doesn't bother me at all. Also I was actually planning on making curry butternut squash soup but they didn't have any butternut squashes, but they did have pumpkin, so then this happened. It has a lighter taste than butternut squash soup but still a really yummy savory flavor. I am getting over a cold right now and all the turmeric and chili peppers in this stuff will hopefully kick its butt.



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