Curried Pumpkin Soup with Spicy Pumpkin Seeds

Dec 27, 2020

This one was sent from Mom, who says "This is a fantastic soup recipe'.

Yields6 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins
Spicy pumpkin seeds
 ¼ tsp cayenne pepper
 ½ tsp sugar
 ¼ tsp salt
 2 tsp unsalted butter
 ½ cup raw pumpkin seeds
Soup
 2 tbsp butter
 1 onion, finely chopped
 2 apples, peeled, cored and finely chopped
 2 tbsp minced fresh ginger
 2 tbsp flour
 1 tsp cumin
 2 tbsp curry powder
 ⅛ tsp chili powder
 3 cups chicken broth
 2 cups 15-oz cans pumpkin
 1 cans coconut milk
 salt & pepper, to taste
 plain yogurt, for serving (optional)
1

Prepare pumpkin seeds: In a bowl, stir together cayenne, sugar and salt. Melt butter in a skillet over medium heat. When butter sizzles, add pumpkin seeds and cook, stirring, 3 minutes. Sprinkle in spice mixture and continue to cook, stirring, until seeds are toasted, 2 to 3 minutes longer. Remove to a bowl and let cool.

2

Make soup: Melt butter in a large pot over medium heat. Add onion, apples and ginger and sauté until tender, about 8 minutes. Sprinkle flour, cumin and curry and chili powders over onion mixture and stir for 1 minute (mixture will be dry).

3

Gradually whisk in broth and cook, stirring occasionally, until mixture begins to thicken, about 6 minutes. Whisk in pumpkin and coconut milk. Season with salt and pepper. Bring to a low boil and cook for 5 minutes, stirring often. Reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly.

4

Working in batches, pour soup into blender and blend until smooth. Return to pot to rewarm. Serve hot, topped with yogurt, if desired, and sprinkled with pumpkin seeds.

Category,

Ingredients

Spicy pumpkin seeds
 ¼ tsp cayenne pepper
 ½ tsp sugar
 ¼ tsp salt
 2 tsp unsalted butter
 ½ cup raw pumpkin seeds
Soup
 2 tbsp butter
 1 onion, finely chopped
 2 apples, peeled, cored and finely chopped
 2 tbsp minced fresh ginger
 2 tbsp flour
 1 tsp cumin
 2 tbsp curry powder
 ⅛ tsp chili powder
 3 cups chicken broth
 2 cups 15-oz cans pumpkin
 1 cans coconut milk
 salt & pepper, to taste
 plain yogurt, for serving (optional)

Directions

1

Prepare pumpkin seeds: In a bowl, stir together cayenne, sugar and salt. Melt butter in a skillet over medium heat. When butter sizzles, add pumpkin seeds and cook, stirring, 3 minutes. Sprinkle in spice mixture and continue to cook, stirring, until seeds are toasted, 2 to 3 minutes longer. Remove to a bowl and let cool.

2

Make soup: Melt butter in a large pot over medium heat. Add onion, apples and ginger and sauté until tender, about 8 minutes. Sprinkle flour, cumin and curry and chili powders over onion mixture and stir for 1 minute (mixture will be dry).

3

Gradually whisk in broth and cook, stirring occasionally, until mixture begins to thicken, about 6 minutes. Whisk in pumpkin and coconut milk. Season with salt and pepper. Bring to a low boil and cook for 5 minutes, stirring often. Reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly.

4

Working in batches, pour soup into blender and blend until smooth. Return to pot to rewarm. Serve hot, topped with yogurt, if desired, and sprinkled with pumpkin seeds.

Notes

Curried Pumpkin Soup with Spicy Pumpkin Seeds
IngredientsDirections