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 from bay leaves, parsley, nutmeg and a touch of toasted curry. Simply luscious.

I’ve been making this soup for years. It’s one of my favorites for fall and holiday meals and it’s so easy to make. Plus, this soup can be made ahead of time; the flavors are even better on day two!

The base starts with sweet onions and scallions sautéed in butter. Puréed pumpkin along with kosher salt and freshly cracked black pepper are added along with parsley, bay leaves, nutmeg and a gorgoeous note of toasted curry. Stir into a rich chicken stock with a touch of concentrated base and gently simmer to meld all those glorious flavors together.

Toasting curry is a really simple step that deepens the flavor while slightly mellowing the tone of this exotic spice. While the onions and scallions are cooking , warm the curry over a medium heat, stirring frequently, 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 medium sweet onion, chopped, about 1-½ cups

¾ cup chopped white scallions, about 4 to 5 scallions

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

4 cups chicken stock

1-½ cups half and half

Parmesan cheese for serving

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

Add the pumpkin purée, concentrated chicken base, bay leaves, sugar, curry powder, nutmeg, parsley, kosher salt and pepper.

Pour in the chicken stock and 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 and half. Simmer over medium heat an additional 10 minutes to warm through.

Top with sprinkling of grated Parmesan.

*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 to 8 minutes.

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

A new addition to our Wusthof knives is this gorgeous hollow-edge Nakiri knife – it’s quickly become one of my favorites. https://go.shopmy.us/p-22152258 John Boos Boards crafted to last a lifetime. Perfect for prepping, beautiful enough for serving. https://go.shopmy.us/p-20363891

All-Clad’s cookware goes from stovetop to oven to table. https://go.shopmy.us/p-19921206

I love a great find and Geometry Towels are at the top of my list! Their Everfolk towel is a beautiful and whimsical addition to your kitchen. https://go.shopmy.us/p-29581777

Preserving Good Stock may earn compensation on any sales made through our links.