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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I might be mistaken, but i think the amount of pumpkin is missing from this recipe!
Yes! Fixed!!
thank you! I am definitely going to make this for dinner tonight!
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
This soup looks yummy but I did not see how much pumpkin is needed in this recipe.
Uhhhh…yum.
we MADE this for dinner tonight – it was delicious! And then we couldn’t stop eating the pine nuts……
This looks so good!! I’ve never had pumpkin soup before, great recipe, thanks!
Pine nuts, curry and pumpkin…three of my very favorite things – this is definitely one I’ll be making!
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
OMG!! This sounds so good!! I *want* this!! *:)*
Well I am a big fan of curry, and those spiced nuts look like a cleverly delicious topping. Love this soup.
Nice recipe; I just made pumpkin soup adding a couple roasted quince for a fruity edge. Not bad. Spicy pine nuts–nice touch.
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!
Quickly! How much pumpkin? Canned? Fresh? I plan to make it for Halloween weekend.
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.
Pumpkin soup is so unusual to me, but yours looks and sounds delicious.
Pumpkin and curry go together like a hand n’ glove. They make a beautiful pair and this soup is proof. Thanks for sharing.
What type of wine would you recommend to pair with this soup?
Excellent use of pumpkin. I would love to give this a try.
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!
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!
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.
i made this with mac’n cheese pie southern style with some steamed Kale….. WHATA MARRIAGE!! Yum!