Pumpkin Curry Soup

Mmm, pumpkin. I’m obsessed with pumpkin right now.

Last Sunday, a good friend (who is also obsessed with pumpkin right now) came over to spend an evening experimenting with pumpkin recipes – low fat pumpkin recipes. My friend is very health-conscious, and while I applaud her and am so proud of her, I am sadly so not there right now. First of the year, first of the year, first of the year. Then I’ll be there, dangit!

She brought over a low fat pumpkin lasagna recipe and two low fat pumpkin cookie recipes. Not to be left out of the pumpkin creativity, I had to throw in a project of my own: Pumpkin Curry Soup. With real butter and whipping cream. So there! I’m so bad. At least, until January 1. (Actually, it really doesn’t contain that much of either. But just enough to help make it extra yummy.)

Curry and pumpkin were born to be together, I’m pretty sure. And something magical happens when you throw celery, apple, and honey into the mix. Something very magical. Just try this. You’ll understand.

P.S.: If you’re making your own pumpkin puree for this pumpkin curry soup, for the love of all that is holy, please save the seeds and roast them!

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For my new 2016 version, I thought I’d serve this soup up in pumpkin bowls. So easy! If you want to try it too, I’ve added instructions to the recipe.

First published November 9, 2009. Updated October 8, 2016.

Prep: 10 mins

Cook: 25 mins

Total: 35 mins

Pumpkin Curry Soup (with Vegan Option)

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Pumpkin puree, apples, onions, and warm, earthy spices are blended together to create a pot of creamy, delicious pumpkin love! This one is made with pumpkin puree, so you can enjoy it any time of year - not just fall.

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Yield: 4 servings

Ingredients

• 2 tablespoons butter (can substitute olive oil)
• 1/2 medium onion (diced (about 1 cup))
• 1 cup chopped celery (about 3-4 stalks)
• 1/2 large tart apple (like Granny Smith, peeled and chopped (about 3/4 cup))
• 2 teaspoons curry powder
• 2 1/2 cups vegetable broth
• 1 15-ounce can pure pumpkin puree (or about 1 1/2 cups)
• 1/4 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1 bay leaf
• 1/3 cup heavy cream (can substitute canned coconut milk)
• 2 tablespoons honey (can substitute pure maple syrup)

Instructions

• Place a large pot over medium heat. Add the butter or oil. When melted (or hot), add the onion, celery, and apple. Saute at medium heat until onion is translucent and beginning to brown, about 10 minutes.
• Add the curry powder and cook, stirring frequently, for another couple of minutes.
• Enjoy how yummy your kitchen is smelling.
• Add one cup of the vegetable broth. Remove from heat and let cool a bit until it's safe to handle. Puree until smooth by using either an immersion blender right in the pot or a blender. Add pumpkin and blend again until smooth. Return to the pot.
• Add the remaining broth, salt, pepper, and the bay leaf.
• Return to medium heat. Cook, stirring occasionally, until the soup returns to a boil. Reduce heat and simmer for 5-10 minutes, stirring frequently.
• Add the honey (or pure maple syrup) and the heavy cream (or coconut milk). Bring back to a simmer and cook for another couple of minutes, stirring frequently.
• Taste and add additional salt and pepper if desired. Serve.