Curried Pumpkin Soup
A warm, comforting pumpkin soup infused with aromatic spices and a hint of orange, perfect for fall gatherings or cozy nights. Its rich flavors and creamy texture make it suitable for vegetarians and those seeking a nutritious, flavorful starter or main course.
Ingredients
- 2 lb. fresh pumpkin, peeled and diced ⓘ
- 1 qt. milk
- 4 Tbsp. mild honey ⓘ
- 2 Tbsp. butter ⓘ
- 1/2 tsp. freshly grated nutmeg ⓘ
- 1/2 tsp. ground cinnamon ⓘ
- 1/2 tsp. ground mace ⓘ
- 1/2 to 1 tsp. curry powder ⓘ
- 1/4 tsp. ground ginger ⓘ
- sea salt to taste
- 1/2 to 1 cup orange juice ⓘ
- 1 to 2 Tbsp. orange rind ⓘ
- whipped cream or plain yogurt (for garnish) ⓘ
- 2 Tbsp. sunflower seeds or chopped pecans ⓘ
Instructions
- Steam the chopped pumpkin for 15 to 20 minutes or until soft.
- Puree the cooked pumpkin.
- Combine the pumpkin puree, milk, honey, and butter in a soup pot.
- Bring the mixture to a simmer over low heat.
- Stir well to blend the ingredients.
- Add the spices (nutmeg, cinnamon, mace, curry powder, ginger) and salt.
- Simmer for 15 minutes, avoiding boiling.
- Slowly add the orange juice and orange rind.
- Continue simmering for another 10 minutes, stirring often.
- Adjust seasonings to taste and serve garnished with whipped cream or yogurt, and topped with sunflower seeds or chopped pecans.
Tips & Substitutions
For a richer flavor, consider roasting the pumpkin instead of steaming it. You can substitute the milk with coconut milk for a dairy-free version. If you prefer a spicier kick, increase the curry powder or add a pinch of cayenne. When blending the soup, ensure it's completely smooth for the best texture. This soup pairs beautifully with Persimmon Drop Cookies for a delightful meal.
Serving Suggestions
Serve the curried pumpkin soup warm, garnished with a dollop of whipped cream or plain yogurt and a sprinkle of sunflower seeds or chopped pecans for added texture. This soup makes an excellent starter or can be paired with crusty bread or a light salad, like a classic Creamy Garlic Dressing with mixed greens, for a satisfying meal.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally to maintain a smooth consistency. You can also reheat it in the microwave; just be sure to stir midway through to heat evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Pumpkin Soup contains roughly 226 calories, with 5g protein, 41g carbohydrates, and 9g fat. It is an excellent source of vitamin A (72% of the Daily Value), dietary fiber (53% of the Daily Value), and iron (29% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1178mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin can be used as a time-saving alternative. Use about 2 cups of canned pumpkin puree in place of the fresh pumpkin. Just be sure to adjust the seasoning, as canned varieties can vary in flavor.
How can I make this soup spicier?
To add more heat, increase the amount of curry powder or incorporate a pinch of cayenne pepper. You can also experiment with adding fresh chopped chili peppers during cooking to infuse a richer spice profile.
Is this soup suitable for freezing?
Yes, this soup can be frozen. Allow it to cool completely, then transfer it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).