Curried Pumpkin Soup with Spicy Pine Nuts


Don’t stop at pie and other sweet desserts when it comes to using pumpkin. I think pumpkin makes some of the best savory dishes as well.

This soup is full of flavor and is a great representation of pumpkin used to its best ability. I used pine nuts for my topping, but feel free to use raw pumpkin seeds instead.

I have never been a big fan of curry but it is integrated so well in this soup, it is not overpowering, just like I like it. This would make a great first course for Thanksgiving as it can easily be made the day before.

Make it up and let me know how it goes.

Preparenuts by stirring together cayenne, sugar and salt in a small bowl. Melt butter in a skillet over medium heat. When butter sizzles, add pine nuts and cook, stirring, 3 minutes. Sprinkle in spice mixture and continue to cook, stirring until nuts are toasted, 2 to 3 minutes longer. Remove to a bowl and let cool.

Make soup: Melt butter in a large pot over medium heat. Add onion, apples and ginger and saute until tender, about 8 minutes. Sprinkle flour, cumin, curry and chili powders over onion mixture and stir for 1 minute (mixture will be dry).

Gradually whisk in broth and cook, stirring occasionally, until mixture begins to thicken, about 6 minutes. Whisk in pumpkin and coconut milk. Season to taste with salt and pepper (will take a decent amount). Bring to a low boil and cook for 5 minutes, stirring often. Reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly.

Working in small batches, pour soup into blender and blend until smooth. Return to pot to rewarm. Serve hot, topped with sour cream and sprinkled with pine nuts.

Delicious!

Curried Pumpkin Soup with Spicy Pine Nuts
Adapted from All You

Pine Nuts:
1/4 teaspoon cayenne
1/2 teaspoon sugar
1/4 teaspoon salt
2 teaspoons unsalted butter
1/2 cup pine nuts

Soup:
2 Tablespoons unsalted butter
1 small onion, finely chopped (about 1 cup)
2 medium Golden Delicious apples, peeled, cored, finely chopped (about 2-1/2 cups)
2 Tablespoons minced fresh ginger
2 Tablespoons all-purpose flour
1 teaspoon cumin
2 Tablespoons curry powder
1/8 teaspoon chili powder
3 cups chicken broth
2 15 ounce cans pumpkin puree
1 13.6 ounce can light unsweetened coconut milk
Salt & pepper
Sour cream or plain yogurt for serving

Preparenuts by stirring together cayenne, sugar and salt in a small bowl. Melt butter in a skillet over medium heat. When butter sizzles, add pine nuts and cook, stirring, 3 minutes. Sprinkle in spice mixture and continue to cook, stirring until nuts are toasted, 2 to 3 minutes longer. Remove to a bowl and let cool.

Make soup: Melt butter in a large pot over medium heat. Add onion, apples and ginger and saute until tender, about 8 minutes. Sprinkle flour, cumin, curry and chili powders over onion mixture and stir for 1 minute (mixture will be dry).

Gradually whisk in broth and cook, stirring occasionally, until mixture begins to thicken, about 6 minutes. Whisk in pumpkin and coconut milk. Season to taste with salt and pepper (will take a decent amount). Bring to a low boil and cook for 5 minutes, stirring often. Reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly.

Working in small batches, pour soup into blender and blend until smooth. Return to pot to rewarm. Serve hot, topped with sour cream and sprinkled with pine nuts.

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Two Years Ago: Sweet Potato Muffins with Cinnamon Sugar Coating

Post a Comment

25 Comments and 1 Reply

  1. CBarker 1

    I might be mistaken, but i think the amount of pumpkin is missing from this recipe!

    Reply
  2. Noble Pig 2

    Yes! Fixed!!

    Reply
  3. CBarker 3

    thank you! I am definitely going to make this for dinner tonight!

    Reply
  4. Inspired recipe. I like the idea of the mix of savory, spicy and a bit sweet. I’m looking forward to making this. Have you ever thought of making it with fresh pumpkin or a different kind of squash?
    Thank you, Lael

    Reply
  5. Elizabeth 5

    This soup looks yummy but I did not see how much pumpkin is needed in this recipe.

    Reply
  6. Uhhhh…yum.

    Reply
  7. CBarker 7

    we MADE this for dinner tonight – it was delicious! And then we couldn’t stop eating the pine nuts……

    Reply
  8. This looks so good!! I’ve never had pumpkin soup before, great recipe, thanks!

    Reply
  9. annbb 9

    Pine nuts, curry and pumpkin…three of my very favorite things – this is definitely one I’ll be making!

    Reply
  10. I love pumpkin soup! I’ve been stubbornly holding out for my mom to make soup so that I can go to her place and have some, but it looks like I’m going to have to suck it up and make my own

    Reply
  11. OMG!! This sounds so good!! I *want* this!! *:)*

    Reply
  12. Lea Ann 12

    Well I am a big fan of curry, and those spiced nuts look like a cleverly delicious topping. Love this soup.

    Reply
  13. Nice recipe; I just made pumpkin soup adding a couple roasted quince for a fruity edge. Not bad. Spicy pine nuts–nice touch.

    Reply
  14. Barbie with a T 14

    This looks like a delicious way to serve up pumpkin. We love soup around here and this is a good time to buy a pumpkin….so what’s stopping me? Next time I go to the store I will get a pumpkin and then make soup with it. The seasoned and toasted pine nuts makes it super special too!

    Reply
  15. Barbie with a T 15

    Quickly! How much pumpkin? Canned? Fresh? I plan to make it for Halloween weekend.

    Reply
  16. Barbie with a T 16

    Never mind! For some reason when I printed out the recipe, it did not include the pumpkin ingredient. ???
    Now I see it is two cans of pumpkin puree. Thanks anyway! Perfect for Halloween night.

    Reply
  17. Pumpkin soup is so unusual to me, but yours looks and sounds delicious.

    Reply
  18. Velva 18

    Pumpkin and curry go together like a hand n’ glove. They make a beautiful pair and this soup is proof. Thanks for sharing.

    Reply
  19. Jennifer 19

    What type of wine would you recommend to pair with this soup?

    Reply
  20. Excellent use of pumpkin. I would love to give this a try.

    Reply
  21. Avril 21

    My boyfriend and I made this and the Gnocchi mac n’ cheese last night…OH MY GOD! the most delish stuff ever. THIS SOUP IS AMAZING! as the gnocchi too…talk ab taking comfort food to a whole new level!

    Reply
  22. Cunnie 22

    I made this soup and it was the talk of the town! I doubled the receipe and reduced by one cup of Chicken Broth. This made the soup thick and creamy. The Best!

    Reply
  23. Andra 23

    Made this soup a few times. EVERYONE LOVES IT. I used cashews cause … well the pine nuts were a tad expensive at the store. I have also use Queso.

    Reply
  24. Heather Andra Horgan 24

    i made this with mac’n cheese pie southern style with some steamed Kale….. WHATA MARRIAGE!! Yum!

    Reply
  25. Erin 25

    Just made this! LOVE IT!!!!!!

    Reply

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