This pumpkin soup is creamy, light, warm and so satisfying especially when the weather starts to cool. This soup is great for the fall season, when pumpkins and squashes become an abundance around this time of year. Pumpkin soups are especially great to serve on Thanksgiving holiday.
This soup is vegetarian, dairy-free and very healthy. The delicate seasoning of curry gives the soup a nice warm flavor without masking the flavor of the pumpkin. Garnishing with pumpkin seeds gives it a roasted nutty flavor and makes for a great presentation. Adding a dash of cayenne, gives it just a slight kick and balances out the sweet flavor in the soup.
Creamy pumpkin soup made with butternut squash and seasoned with curry spice. Served with toasted pumpkin seeds and dash of cayenne pepper.
- 3 tablespoons olive oil
- 1 medium butternut squash or pumpkin cut into chunks
- 1 medium yellow onion cut into chunks
- 1 carrot cut into chunks
- 1 stalk celery cut into chunks
- 4 cloves garlic whole
- 4 cups water
- 3 tablespoons light brown sugar
- 1 teaspoon curry spice
- 2-3 tablespoons pumpkin seeds for garnish (optional)
- cayenne pepper or chilli powder (optional)
In a regular pot, heat olive oil. Add the chopped onions, celery, carrots and whole garlic cloves.
Saute the vegetable mixture until the onions become a bit translucent and veggies start to sweat.
Add the butternut squash and saute until the veggies get a bit caramelized. The veggies become sweeter if you do this step.
Add water and bring to a boil. Add about 2 teaspoons of salt. Reduce the heat and cover. Let simmer for about 45 minutes to an hour until the squash and veggies are tender.
Remove from heat. In small batches, add the soup mixture to a blender. Blend well until smooth and creamy. Transfer to a clean soup pot. Repeat this step with remaining soup.
Stir in curry spice and brown sugar to taste, you can add a little or a lot depending on how sweet you like it.
In a clean pan, slightly toast the pumpkin seeds until golden.
Before serving, put the pot back on the stove top on low heat to heat through until ready to serve. Garnish with toasted pumpkin seeds and a dash of cayenne pepper. Enjoy!