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  • Sugar Pumpkin Curry Cream Soup

    2 votes
    Sugar Pumpkin Curry Cream Soup
    Cook: 45 min Servings: 6
    by Amos Miller
    101 recipes
    >
    We grow sugar pumpkins and after the harvest, I always break them down and puree them and pop them into the freezer for a long Winter's use. In addition to pies (of course), tarts, cookies, breads, custard and sauce - I love sugar pumpkin soup. As you can imagine, this member of the squash family is somewhat sweeter, has fewer seeds and is thinner skinned than it's big carving cousins (from which we also can make the above dishes). But when the temperature drops, the winds howl and the snow is blowing horizontally outside, a sugar pumpkin soup - in any form - brings a Currier & Ives warmth to the heart and hearth. This recipe is thick, zippy and sweet, and may remind you of a lentil or pea soup. Its a great vegetarian dish and is loaded with healthy goodness. Enjoy!

    Ingredients

    • 3 C sugar pumpkin puree
    • 2 T olive oil
    • 3 cloves of garlic, chopped
    • 3 leeks, white parts only, chopped
    • 4 C chicken stock (if you use a good broth, add a T of chicken fat)
    • 1 T + 1 tsp curry powder (to taste)
    • 2 T lime juice
    • 2 T sweet butter
    • 1 tsp kosher salt
    • 1/2 tsp cracked black pepper
    • Cilantro, chopped, to garnish
    • Parsley, to garnish

    Directions

    1. Heat the olive oil to shimmering over med. high.
    2. Saute the chopped leeks to soften, about 3 minutes
    3. Saute the chopped garlic for 1 minute - the aroma should be pleasant
    4. Add the pumpkin puree and combine, stir for 2 minutes
    5. Add the chicken stock and bring to a boil
    6. Add the curry powder and whisk it in to incorporate
    7. Reduce heat to med-low and cook for 15 minutes, stirring occasionally
    8. Stir in the salt and pepper. After a minute, taste for seasoning
    9. Stir in the lime juice. After a minute, taste for seasoning
    10. Cook on med-low for 5 minutes
    11. Puree the vegetables into the soup with an immersion blender ( the chef's magic wand), or in a food processor a batch at a time until the leeks are MOSTLY pureed. Some texture is nice.
    12. Return the soup to the pot, if using a processor, otherwise, let the soup cook slowly for another 15 minutes. If you want a thinner soup, add water or stock in small splashes until you are happy - I like mine thick and rich
    13. Add the butter
    14. Roughly chop some cilanto and pinch off a few nice parsley leaves to garnish (see photo)
    15. Serve with garlic bread from the broiler
    16. ...and something cold to drink, like milk or lhassi

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    Comments

    • Nanette
      Nanette
      This sounds yummy. I make butternut squash soup with a tad of brown sugar. Pumpkin must be similar. Love curry but husband doesn't. Might make two smaller batches and put the curry in mine. Thanks for this recipe. N cucinananette.blogspot.com
      • Claudia lamascolo
        Claudia lamascolo
        I am so jealous you can grow these, I bought four this year, made several new recipes with them, absolutely love sugar pumpkins! I will try your soup next time! thank you..

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