Name: Curry Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 2 tablespoons unsalted butter (or olive oil for dairy-free); 1 large yellow onion, chopped; 3 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 2 teaspoons curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ¼ teaspoon ground cinnamon; 1 teaspoon kosher salt (plus more to taste); 4 cups chicken stock (or vegetable stock for vegetarian); 2 bay leaves; 3 cups pumpkin purée (canned or homemade); 1 cup water; ½ cup heavy cream (or coconut cream for dairy-free); ½ teaspoon freshly ground black pepper; Yogurt, for garnish; Toasted pumpkin seeds, for garnish

Description

A silky and spiced pumpkin soup infused with curry powder, ginger, and aromatic spices. Creamy, comforting, and versatile, this fall favorite is perfect for cozy dinners or as a festive starter.

Ingredients

2 tablespoons unsalted butter (or olive oil for dairy-free)
1 large yellow onion, chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground cinnamon
1 teaspoon kosher salt (plus more to taste)
4 cups chicken stock (or vegetable stock for vegetarian)
2 bay leaves
3 cups pumpkin purée (canned or homemade)
1 cup water
½ cup heavy cream (or coconut cream for dairy-free)
½ teaspoon freshly ground black pepper
Yogurt, for garnish
Toasted pumpkin seeds, for garnish

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Instructions

Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
Stir in garlic and ginger, cooking for 1–2 minutes. Add curry powder, cumin, coriander, cinnamon, and salt. Cook for 2 minutes to bloom the spices.
Pour in stock, bay leaves, pumpkin purée, and water. Stir well and bring to a boil, then reduce heat and simmer for 10–15 minutes.
Remove bay leaves. Blend the soup with an immersion blender (or carefully in batches in a regular blender) until smooth.
Stir in heavy cream or coconut cream. Season with black pepper and adjust salt if needed.
Ladle into bowls and garnish with yogurt and toasted pumpkin seeds.

Notes

Use canned pumpkin for convenience or fresh pumpkin purée for richer flavor.
Make it dairy-free by swapping butter with olive oil and cream with coconut cream.
Substitute pumpkin with butternut or kabocha squash for variation.
For more heat, add cayenne or extra ginger; for less, reduce spices.
Store without cream for best results; add cream when reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering & Blending
Cuisine: Fusion

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 230
Sugar: 7g
Sodium: 690mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 5g
Protein: 5g
Cholesterol: 30mg