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!

Prep time: 1 hour
Cook time: 30 minutes
Makes: 2L soup


  • 1 sugar-pie pumpkin 
  • 4 cups bone broth
  • 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 coconut oil

You can use other varieties of pumpkin but sugar-pie have a smoother texture (opposed to the carving type) that is good in soup. Read more about different types of pumpkins here. There are a few different ways you can cook a pumpkin, but I like to bake it. I bake it pretty much the same way I would bake a spaghetti squash. Preheat oven to 350F, cut pumpkin in half, and scrape out the seeds. Put the halves cut-side down on a pan and fill the bottom of the pan with water to avoid burning the pumpkin. Bake for 1 hour or until the pumpkin is soft. You can also steam pumpkin, but pumpkins are big it might not all fit in the pot. While the pumpkin is 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 and scoop cooked pumpkin into processor along with it. If it doesn't all fit you can puree the second half after. Puree ingredients until smooth and add to a cooking pot. You can add the bone broth to the processor if extra liquid is needed.

Add coconut milk to the cooking pot, bring to a boil, add all spices, then salt to taste.

I really liked this soup! 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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