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Pumpkin Curry Soup
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Recipe - Frankston #713
2021 Sept Oct CC_Pumpkin Curry Soup_HR_600x360.jpg
Pumpkin Curry Soup
0
Servings6
Cook Time80 Minutes
svg/info/recipe-calories Created with Sketch. Calories220
Ingredients
1 (2 to 3 lbs) pie pumpkin
4 Tbs olive oil, divided
1 large onion, large diced
1 Tbs honey
1 Tbs curry powder
4 cups chicken or vegetable broth
1/2 tsp black pepper
1/4 tsp salt
1/2 cup half-and-half
croutons, for serving
fried sage leaves, for serving
sweet and spicy pumpkin seeds, for serving
Directions
  1. Preheat oven to 400° F. Cut stem off the pumpkin, and carefully cut in half. Using a spoon, scoop out the seeds, and remove the strands. Reserve seeds for roasting. Brush the pumpkin flesh with 2 tablespoons of oil. Place on a baking sheet skin-side up. Roast for 40 to 50 minutes until inside flesh is tender. Set aside to cool.
  2. In a large saucepan, add the remaining oil. Cook onions over medium heat for about 10 minutes until soft and lightly golden. Scrape out the pumpkin flesh, and add to pan. Add honey and curry powder. Stir to combine. Cook for about 5 minutes, letting mixture begin to caramelize. Add broth, pepper and salt. Bring to a simmer. Cook for 10 minutes.
  3. Use an immersion blender to puree, or transfer in small amounts to a blender. (If using a blender, return the soup to the pan.) Stir in the half-and-half. Bring the soup back to a low simmer, and turn off the heat. Taste for seasoning. Add salt and pepper, as needed. Top with croutons, sage leaves, and Sweet and Spicy Pumpkin Seeds. 
Nutritional Information

Calories: 220, Fat: 13 g (3 g Saturated Fat), Cholesterol: 5 mg, Sodium: 570 mg, Carbohydrates: 25 g, Fiber: 3 g, Protein: 6 g.

0 minutes
Prep Time
80 minutes
Cook Time
6
Servings
svg/info/recipe-calories Created with Sketch.
220
Calories

Shop Ingredients

Makes 6 servings
1 (2 to 3 lbs) pie pumpkin
Not Available
4 Tbs olive oil, divided
an image
Brookshire's Olive Oil, Extra Virgin - 34 Fluid ounce
$9.99$0.29/fl oz
1 large onion, large diced
Not Available
1 Tbs honey
Not Available
1 Tbs curry powder
Not Available
4 cups chicken or vegetable broth
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Brookshire's Broth, Chicken - 32 Ounce
$1.59 was $2.29$0.05/oz
1/2 tsp black pepper
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Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.29$1.06/oz
1/4 tsp salt
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Brookshire's Iodized Salt - 26 Ounce
$0.79$0.03/oz
1/2 cup half-and-half
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Brookshire's Half & Half - 1 Each
$2.99
croutons, for serving
Not Available
fried sage leaves, for serving
Not Available
sweet and spicy pumpkin seeds, for serving
Not Available

Nutritional Information

Calories: 220, Fat: 13 g (3 g Saturated Fat), Cholesterol: 5 mg, Sodium: 570 mg, Carbohydrates: 25 g, Fiber: 3 g, Protein: 6 g.

Directions

  1. Preheat oven to 400° F. Cut stem off the pumpkin, and carefully cut in half. Using a spoon, scoop out the seeds, and remove the strands. Reserve seeds for roasting. Brush the pumpkin flesh with 2 tablespoons of oil. Place on a baking sheet skin-side up. Roast for 40 to 50 minutes until inside flesh is tender. Set aside to cool.
  2. In a large saucepan, add the remaining oil. Cook onions over medium heat for about 10 minutes until soft and lightly golden. Scrape out the pumpkin flesh, and add to pan. Add honey and curry powder. Stir to combine. Cook for about 5 minutes, letting mixture begin to caramelize. Add broth, pepper and salt. Bring to a simmer. Cook for 10 minutes.
  3. Use an immersion blender to puree, or transfer in small amounts to a blender. (If using a blender, return the soup to the pan.) Stir in the half-and-half. Bring the soup back to a low simmer, and turn off the heat. Taste for seasoning. Add salt and pepper, as needed. Top with croutons, sage leaves, and Sweet and Spicy Pumpkin Seeds.