I love the combination of curry and pumpkin. It reminds me of this dish (one of my favorites!). This soup is super creamy, vegan friendly (unless you add a little sour cream garnish, like me) and involves toasted curry. You can toast curry in a dry pan over medium heat for just a minute or two to bring out the flavor. And, added bonus, it makes your whole kitchen smell amazing!Curried Pumpkin Soup, makes 4 servings
Needed: 2-3 tablespoons olive oil, 1/2 yellow onion, 1 tablespoon minced garlic, 3 teaspoons toasted curry, a pinch of cumin, 1/2 teaspoon sriracha, 1 can pumpkin puree, 1 can coconut milk, 2-3 tablespoons veggie stock or water (optional) and curried pumpkin or sunflower seeds to serve.
In a pot over medium, heat saute the chopped onion and garlic until soft. Stir in the toasted curry, cumin and sriracha. Now add in the coconut milk and pumpkin and cook until warmed through. If you want to thin the soup out a little then you can add a little stock or water. I blended my soup with an immersion blender to make it more creamy. Taste and season with salt and pepper if needed. Serve with curried seeds.To make curried seeds, simply toast seeds in a little olive oil and curry and toast on the stove top for a few minutes. I really liked serving this soup with seeds instead of croutons or bread. Fun change and added protein. xo. Emma
Just finished a family lunch, this soup was amazing (and easy to make, huh :D)! Thanks for the recipe!
This is one of my favorite soups ever. I need to make this tonight with some crusty bread. Yum.
I used this blog post in my “what to do with a pumpkin” round up. 🙂
Vicki x
alifeofgeekery.blogspot.co.uk
That looks delicious! Perfect for a cozy fall evening at home.
X
http://kendra-genevieve-rose.blogspot.com
Wow this looks amazing! Am so excited to try this recipe thanks to my new found love of pumpkin… and I already loved anything curry so this must be a win! -jb.
http://abeautifulmess.com/2012/10/curried-pumpkin-soup.html
This looks absolutely AMAZING!
xx
Kelly
Sparkles and Shoes
Gotta try this recipe!
seems good!
I’ve seen so many pumpkin soup posts for this season but this is the most beautifully photographed of all. I finally feel like making some 🙂
This sounds like absolute heaven! I already love curry, and lately with all the pumpkin going around, it’s a perfect marriage of lovely flavors!
OH MY… This looks divine, and just what I have been craving. Quick question: in the ingredients list you mention 1 can each of coconut milk and pumpkin puree, but I always seem to find varying sizes of cans. Could you please tell me what the quantity of your cans were? I so want to cook this recipe!
Thanks! 🙂
This soup looks delicious, and so easy too! I love the combination of pumpkin and curry. I’m also glad to see that it’s vegan friendly. I’ll definitely try making this soon.
I will definitely be trying this! I’ve been looking for different soups to make, especially ones with no grains or dairy, so this will be perfect. Thanks again, lady!
Looks so good!!
Valentina
http://valentinaduracinsky.blogspot.com/
Where is Elsie’s sandwich pairing?! I love me a good winter soup and sandwich combo….
This looks like a dream! I am so hungry now x
Dotti Dee
missdottidee.blogspot.com
It looks delicious Emma. I cannot wait to try this recipe!
Curry + pumpkin: a pair made in heaven!
Yum, pumpkin soup is my fave, especially with a dash of chilli to give it a kick! x
I;m not a ugh fan of currie but this sounds lovely! xx
www.creativityandchocolate.blogspot.com