October 15, 2018

Seasonal Pumpkin Soup

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A touch of curry and dash of maple syrup put pumpkin soup over the top. The arrival of those cute little pie pumpkins in the shops triggers cravings for this velvety, seasonal soup. I make homemade pumpkin purée with them. (See: DIY Pumpkin Purée.) Serve this soup warm or at room temperature. It’s wonderful either way.

     Lovely, velvety pumpkin soup. Credit: Susan Sampson


3 cups (750 mL) DIY Pumpkin Purée
1 tbsp
(15 mL) each: unsalted butter, extra virgin olive oil
1 large onion, diced
1 tsp (5 mL) or more kosher salt
1 large clove garlic, chopped
1 tsp (5 mL) curry powder
4 cups (1 L) low-sodium chicken stock
2 tbsp (30 mL) maple syrup
1/8 tsp (0.5 mL) ground white pepper
1/2 to 1 cup (125 to 250 mL) 5% cream or whole milk, to taste
Sour cream or yogurt to taste
2 tbsp (30 mL) chopped parsley

Prepare DIY Pumpkin Purée.

In medium pan, melt butter with oil on medium heat. Add onion and 1 tsp (5 mL) salt. Cook, stirring often, 3 minutes, or until softened. Add garlic. Stir in curry powder 30 seconds. Add stock, pumpkin purée, maple syrup and pepper. When stock comes to boil, reduce heat to low. Simmer 15 minutes, or until onion is soft.

Purée using blender. Return to pan. Stir in cream or milk. Reheat until steamy, if desired. (Do not boil.) Adjust salt.

Ladle into bowls. Add dollop of sour cream or yogurt and sprinkling of parsley to each serving.

Makes 7 cups (1.75 L).

Shopping Cart: A roasted, large (3 lb/1.5 kg) pie pumpkin yields enough purée for this soup. In a pinch, you can substitute canned pumpkin purée, but it is very pasty, so reduce the amount to taste. In the supermarket, do not mistake pumpkin purée for pumpkin pie filling – the latter is seasoned.