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Curried Pumpkin Soup

Print Recipe

Ingredients
  

  • 2 medium onions finely chopped (2 cups)
  • 2 Tbsp unsalted butter
  • 2 large garlic cloves minced
  • 1 1/2 Tbsp fresh ginger minced peeled
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/8 tsp ground cardamom
  • 1 1/2 tsp salt
  • 3/4 tsp dried hot red pepper flakes
  • 2 15-oz cans solid-pack pumpkin (3 1/2 cups; not pie filling)
  • 4 cups water
  • 1 1/2 cups reduced-sodium vegetable 12 fl oz
  • 1 14-oz can unsweetened coconut milk (not low-fat)
  • 1/4 cup olive oil
  • 8 fresh curry leaves

Instructions
 

  • In a 6-quart pot, sauté onions in butter over low heat. Stir occasionally, until softened, about 3 to 5 minutes. Add garlic and ginger to onions and stir for about 1 minute. Season with cumin, coriander, and cardamom, stir for another minute. Add salt and red pepper flakes, pumpkin, water, vegetable stock and coconut milk. Bring to a simmer, uncovered, stirring occasionally, for 30 minutes.
  • Purée soup in batches using a blender until creamy. Keep blended soup warm over low heat.

To serve

  • Heat oil in a skillet over high heat until hot (not smoking) then cook curry leaves for 5 seconds. Pour mixture over pumpkin soup and stir until well combined. Season soup with salt. Garnish with radish slice and chopped thyme.