Autumn is all about pumpkin. Pumpkin soup, pumpkin pie, pumpkin puree, pumpkin seeds, pumpkin bread, pumpkin cake, roasted pumpkin etc, etc…
Funny thing, one single vegetable and so many delicious dishes.
I’m not too much into soups, but this pumpkin soup with the combination of pumpkin and curry won my heart.
The pumpkin soup is very simple to prepare, just mix caramelized onions, roasted pumpkin, water, milk and spices and put them to boil.
Give it a blend, and voilà “Pumpkin soup”.
It goes perfectly with a little bit of cream and roasted pumpkin seeds on the top.
Curry & pumpkin soup
Yield 4-5 portions
A must try soup in pumpkin season.
- 4 cups roasted* pumpkin cubed
- 1 medium onion
- 1 tbs olive oil
- 3 cups water
- 1 cup milk
- 1 tbs curry powder
- 1/2-3/4 tbs salt
- 1/2 tsp pepper
- Few toasted pumpkin seeds
- Chopped parsley to garnish
- Cream to garnish
- Cut the onion and caramelize it in olive oil.
- Once the onion is caramelized add roasted pumpkin cubed and cook with the onion for 5 min.
- Add water, milk and curry powder and bring to a boil.
- Once it reaches the boiling point blend it using a hand blender.
- Add salt and pepper to taste.
- Divide it into serving bowls and garnish with chopped parsley, cream and roasted pumpkin seeds.
1 cup – a standard cup of 240 ml
* To prepare the roasted pumpkin you just cut the whole pumpkin into big pieces and let it roast in the preheated oven at 180* for 40-45 minutes. Let it cool and cut into cubes if you are using it for soups, salads or risottos or blend it if you’re using it for pies, bread or cake. You may keep it in the freezer for up to 2 months and use whenever you want.