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Curried Pumpkin Soup

Curried pumpkin soup topped with pumpkin seeds, slivered jalapenos, and drizzled with coconut milk
  • Serves:  6
  • Prep Time:  30 min
  • Cook Time:  30 min

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons yellow curry powder
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground ginger
  • 2 ½ pounds sugar pumpkin or pie pumpkin, peeled, seeded, and cut into 2-inch cubes
  • 1 ½ pounds butternut squash, peeled, seeded, and cut into 2-inch cubes
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly cracked black pepper, plus more to taste
  • 6 cups chicken or vegetable stock
  • ½ teaspoon red pepper flakes, (optional)
  • ½ cup full-fat coconut milk, plus more for serving

For serving (optional)

  • Pumpkin seeds
  • sliced jalapeños
  • Cilantro leaves

Method

  1. Heat the oil in a large Dutch oven over medium heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute. 
  2. Stir in the curry powder, nutmeg, and ginger, and cook, stirring, until fragrant, about 30 seconds. Add the pumpkin, butternut squash, salt, pepper, stock, and red pepper flakes (if using). Stir to combine.
  3. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer until squash and pumpkin are fork-tender, 15 to 20 minutes.
  4. Using an immersion blender, blend the soup directly in the pot until completely smooth. (Alternatively, working in batches, carefully transfer the hot soup to a blender, let cool briefly, and blend until smooth. Return to the pot.)
  5. Stir in the coconut milk and season to taste with salt and pepper. Ladle into bowls and serve topped with a drizzle of coconut milk, pumpkin seeds, jalapeños, and cilantro, if desired.