In honor of fall (my favorite season) and Halloween, I had hoped to post a couple of pumpkin recipes this week.
What would a Scrumptious Pumpkin blog be without a healthy dose of pumpkin dishes?
So today I’m posting the most velvety rich pumpkin soup.
If you’ve never tried a pumpkin soup, I very highly recommend it and here’s how I would sell it to you. This soup is:
- creamy, filling, and decadent
- full of fall flavors
- lightly sweet with a bit of spice from curry powder (and the slightest hints of cinnamon, ginger, and creamy coconut)
Bonus: this soup happens to be vegan, it packs in a lot of healthy nutrients, and it’s ready in about 30 minutes.
(Scroll down to the bottom of the page for the complete, printable recipe.)
And here’s the inspiration for my pumpkin soup, beautiful Germany.
They’ve got the most amazing towns, built hundreds of years ago during the medieval ages and still looking picture-perfect today.
And a huge number of breathtaking castles, still perfectly preserved for visitors to tour.
I’m not sure I ever had a pumpkin soup until this trip to Germany a few years ago.
I went in early October, and every restaurant there seemed to have pumpkin soup on the menu.
I loved it and added it to my list of things to try at home.
Here is everything you’ll need to make your pumpkin soup.
Begin by grabbing a clove of garlic and mincing it up.
Next, chop off both ends of one large shallot.
Cut it in half lengthwise, then peel off the skin.
Place one half flat-side-down on the cutting board for stability.
Make thin cuts lengthwise, then run your knife in the other direction, dicing it up.
I love the delicate flavor of the shallot in this pumpkin soup, but half of an onion will also work as a substitute if you don’t have a shallot.
Next, grab a few carrots and thoroughly rinse them.
Then dice them up (no need to peel the carrots in this recipe).
Then grab a large stockpot and add a bit of canola oil.
Heat the oil over medium-high heat, then toss in the garlic, shallot and carrots.
Season with a pinch of salt and pepper.
Cook for a few minutes, until the carrot begins to soften but before the shallot and garlic begin to turn brown.
Next, add some tasty seasonings.
Begin with curry powder for a ton of flavor and a hint of spiciness.
Curry powder is considered a superfood because of the high levels of antioxidants found in the active ingredient, curcumin. Curcumin boosts the immune system and has been shown effective in cancer prevention and fighting off cancer cells.
Also add a few other spices that complement the pumpkin perfectly: cinnamon and ginger.
Then add some brown sugar to make the soup slightly sweet.
Also add the pumpkin purée. I use 100 percent pure canned pumpkin (not a pumpkin pie mix!) to make this an easy soup that can be prepared in about 30 minutes.
If you’d like to use fresh roasted pumpkin, I’d recommend about 2 cups of purée for this recipe.
The pumpkin purée makes this soup extremely nutritious. It’s packed with detoxifying fiber and more than a day’s requirement of Vitamin A (for strong vision and a healthy immune system.)
Stir until the spices are well combined, then add some vegetable broth and bring it to a simmer.
Season to your taste with salt and pepper.
Then turn off the heat and stir in some coconut milk to add plenty of rich creaminess to the pumpkin soup.
Optional: you can purée the soup if you’d like (using an immersion hand blender, a food processor, or blender). I actually prefer not to bother – - this saves a step, and I like having the tender carrots to bite into.
This filling pumpkin soup is the perfect comfort food remedy on a dark, chilly evening after a long day.
The richness from the coconut milk and the slight hint of heat from the curry powder will warm you through and through.
Here is the complete, printable recipe:
- Serving size: 4
- Calories: 285
- Fat: 18.2g
- Saturated fat: 13.3g
- Trans fat: 0g
- Carbohydrates: 27.8g
- Sugar: 16.3g
- Sodium: 612mg
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Prep: 15 minutes
Cook: 15 minutes
Yield: 4 servings
- 2 teaspoons canola oil
- 3 cloves garlic, minced
- 1 shallot, diced
- 2 medium carrots, diced
- ¼ cup brown sugar
- 2 teaspoons curry powder
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 15 ounces 100 percent pure pumpkin
- 3 cups vegetable broth
- 1 cup coconut milk
- Salt and freshly ground black pepper
- Heat the canola oil in a large stockpot over medium-high heat. Add the garlic, shallot and carrots, and season with a pinch of salt and pepper. Cook for about 5 minutes, or until the carrots begin to soften but before the shallot and garlic begin to turn brown.
- Add the brown sugar, curry powder, cinnamon, ginger, and pumpkin puree. Stir until spices are well combined.
- Add the vegetable broth and bring to a simmer. Season to taste with salt and pepper.
- Turn off the heat and stir and combine the coconut milk. Serve.
- Or (optional) purée the soup to a velvety consistency using an immersion hand blender, food processor, or blender.