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Curried Pumpkin Soup

Curried Pumpkin Soup

This is a soup that perfectly captures the spirit of fall. It’s a savory soup with a creamy, luxurious quality that delivers the earthy flavor of pumpkin layered with the aromatics of sweet onion and scallions – all gently highlighted with toasted curry.

I’ve been making this soup for years. It is one of my favorites for fall and holiday meals and it’s very easy to make. Plus, this soup can be made ahead of time; the flavors are even better on day two! Sweet onions and scallions are sautéed in butter, are stirred into puréed pumpkin and seasoned with parsley, bay leaves, freshly grated nutmeg and toasted curry.

Toasting curry is a really simple step that deepens the flavor while slightly mellowing the tone of this exotic spice. The curry is warmed over a medium heat until it becomes toasted and fragrant. The result is quite nice.

Simmer everything together in a rich chicken stock, bringing out the best in the aromatics, herbs and spices.

Purée then finish with the creaminess of half and half to tie everything together in a most delicious way.

It’s easy, it’s elegant and it’s a beautiful taste of autumn!

Curried Pumpkin Soup

Make sure to remove the bay leaves before puréeing the soup!

¼ cup butter

1 large sweet onion, sliced thin, about 1-1/2 to 1-3/4 cups

3/4 cup chopped white scallions, white and light green part only, about 2 bunches of scallions

4 cups chicken stock

1 can pumpkin purée, 15-ounces

1 tablespoon concentrated chicken base

2 bay leaves

½ teaspoon sugar

½ teaspoon curry powder, toasted*

¼ teaspoon freshly grated nutmeg

½ teaspoon dried parsley

½ teaspoon kosher salt

½ teaspoon freshly cracked black pepper

1-1/2 cups half-n-half

Optional toppings – Crème fraîche or Parmesan cheese

Melt the butter in a large stockpot over medium heat. Add the sliced onion and scallions and sauté until very soft, about 10 minutes.

Pour in the chicken stock and add the pumpkin purée, the bay leaves, sugar, curry powder, nutmeg, parsley and the kosher salt and pepper.

Stir to blend together and bring the soup to a simmer over medium heat. Reduce the heat to medium-low and continue simmering, uncovered for 30 minutes.

Remove the bay leaves from the soup and slide the pan off the heat.

Using an immersion blender or food processor purée the soup until smooth.

Return the soup to a low heat and add the half-n-half. Simmer over medium heat an additional 10 minutes to warm through.

Top with crème fraîche or a sprinkling of grated Parmesan if desired.

*Gently toasting the curry powder brings out the depth of flavor in the curry. To toast the curry place it in a small skillet over medium heat. Heat the curry stirring occasionally with a wooden spoon until fragrant, about 5-8 minutes.

Makes 4 servings as an entrée, 6 servings as a first course or side.

Curried Pumpkin Soup, courtesy of Preserving Good Stock

October 16, 2019
: Makes 4 servings as an entrée, 6 servings as a first course or side.

This is a soup that perfectly captures the spirit of fall. It’s a savory soup with a creamy, luxurious quality that delivers the earthy flavor of pumpkin layered with the aromatics of sweet onion and scallions – all gently highlighted with toasted curry.

By:

Ingredients
  • ¼ cup butter
  • 1 large sweet onion, sliced thin, about 1-1/2 to 1-3/4 cups
  • 3/4 cup chopped white scallions, white and light green part only, about 2 bunches of scallions
  • 4 cups chicken stock
  • 1 can pumpkin purée, 15-ounces
  • 1 tablespoon concentrated chicken base
  • 2 bay leaves
  • ½ teaspoon sugar
  • ½ teaspoon curry powder, toasted*
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon dried parsley
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1-1/2 cups half-n-half
  • Optional toppings - Crème fraîche or Parmesan cheese
Directions
  • Step 1 Make sure to remove the bay leaves before puréeing the soup!
  • Step 2 Melt the butter in a large stockpot over medium heat. Add the sliced onion and scallions and sauté until very soft, about 10 minutes.
  • Step 3 Pour in the chicken stock and add the pumpkin puree, the bay leaves, sugar, curry powder, nutmeg, parsley and the kosher salt and pepper.
  • Step 4 Stir to blend together and bring the soup to a simmer over medium heat. Reduce the heat to medium-low and continue simmering, uncovered for 30 minutes.
  • Step 5 Remove the bay leaves from the soup and slide the pan off the heat.
  • Step 6 Using an immersion blender or food processor purée the soup until smooth.
  • Step 7 Return the soup to a low heat and add the half-n-half. Simmer over medium heat an additional 10 minutes to warm through.
  • Step 8 Top with crème fraîche or a sprinkling of grated Parmesan if desired.
  • Step 9 *Gently toasting the curry powder brings out the depth of flavor in the curry. To toast the curry place it in a small skillet over medium heat. Heat the curry stirring occasionally with a wooden spoon until fragrant, about 5-8 minutes.


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