Roasted Curried Pumpkin Soup
This Roasted Curried Pumpkin Soup is the ultimate fall comfort food—creamy, warming, and flavorful. With its blend of roasted pumpkin, fragrant spices, and velvety coconut milk, every spoonful is a hug in a bowl!
Servings 6
Ingredients
- 1 medium pumpkin or butternut squash (1½ lbs) peeled, seeded, and cut into cubes
- 1 medium onion, chopped
- 6/8 cherry tomatoes or ½ cup diced tomatoes
- 4/5 cloves garlic
- 2 tbsp olive oil
- 1/2 tsp thyme, fresh or dried
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tbsp garam masala
- 4/5 curry leaves, dried or fresh
- 1 tsp cumin seeds
- 1/2 tsp black mustard seeds
- 2/3 small dried chilies
- 2 tbsp butter
- 1 tbsp lemon juice
- salt to taste
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- ¼ chopped cilantro leaves
Instructions
- Preheat the oven to 350°F
- Place pumpkin, tomatoes, garlic, and chopped onions in a single layer on the baking sheet, drizzle with olive oil, and season with turmeric, coriander powder, salt , thyme leaves, and garam masala, gently toss to combine.
- Place into oven and bake for 40/45 minutes or until pumpkin is very tender, stirring at halftime.
- Let the roasted pumpkin cool for more minutes.
- Spoon-roasted pumpkin mixture into a blender, add chicken broth and puree until it's smooth.
- In 4- a quart dutch oven, over medium heat, melt the butter.
- Add curry leaves, dried chilies, cumin, and black mustard seeds, and saute for a few minutes.
- Add pumpkin puree mixture.
- Heat through medium to low heat, stirring occasionally, and add lemon juice and heavy cream, don't boil the mixture, simmer for 4/5 minutes.
- Add salt.
- Taste, adjust the salt, and lemon juice if need more.
- Garnish with cilantro leaves.
Pumpkin Bowls
- Remove the tops of the pumpkin, and scoop out the seeds.
- Rub with olive oil and salt inside, and bake for 10 to 15 minutes or until it's soft, don't over-bake it, or you can serve without baking it, either way, it will look good.
- Serve with bread on the side.