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Lilly’s Table

 
 
Apple Quesadilla
© Lillys-Table.com Photo of Curry Pumpkin Soup
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Curry Pumpkin Soup

from Curried Pumpkin Soup with Apple Quesadillas, the Week of October 25, 2015.
View the previous recipe for this meal.

This creamy, smooth soup has a hint of curry and a pinch of nutmeg. Canned pumpkin will get you by, but roasting fresh pumpkin is easy enough, too. Add a drizzle of yogurt and sprinkle of pepitas and scallions to complete this soup.

Ingredients

  • 1 onion, finely chopped
  • 1 tablespoon butter, unsalted, or olive oil
  • 2 cups pumpkin, cooked
  • 4 cups broth, chicken or vegetable
  • 2 bay leaves
  • ⅛ teaspoon nutmeg
  • 1 teaspoon curry powder
  • 1 can coconut milk, or 1 cup half & half, if preferred
  • 1 pinch salt, to taste
  • 1 pinch black pepper, to taste
  • ¼ cup pumpkin seeds, toasted
  • ½ cup plain yogurt, optional garnish

Serving Size: 4 People

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Preparation Instructions

Saute the onions in the butter or olive oil until golden brown. Add the pumpkin, 1/2 the broth, bay leaf, curry powder, and nutmeg, simmer uncovered for 15 minutes, stirring periodically.

Puree the soup in a food processor, blender or use an immersion blender. Add some of the cool broth when blending as needed. Return the soup to the pan add the rest of the broth, coconut milk, salt and pepper. Simmer for 5-10 min. Top with a sprinkle of toasted pumpkin seeds, chopped chives and/or the yogurt.