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Having a little taste of the season to welcome guests to your home for Thanksgiving can really excite your guests’ taste buds. This Curried Pumpkin Soup can be served in shot glasses or small dishes as an appetizer or starter to your meal. One of the benefits of this soup is that it doesn’t require oven space to make, and it stays warm right on the stovetop until it’s time to serve.
Having a little taste of the season to welcome guests to your home for Thanksgiving can really excite your guests’ taste buds. This Curried Pumpkin Soup can be served in shot glasses or small dishes as an appetizer or starter to your meal. One of the benefits of this soup is that it doesn’t require oven space to make, and it stays warm right on the stovetop until it’s time to serve.
[penci_recipe]
Curried Pumpkin Soup
Having a little taste of the season to welcome guests to your home for Thanksgiving can really excite your guests’ taste buds. This Curried Pumpkin Soup can be served in shot glasses or small dishes as an appetizer or starter to your meal. One of the benefits of this soup is that it doesn’t require oven space to make, and it stays warm right on the stovetop until it’s time to serve.
[penci_recipe]
Once warm, add diced onion and shallot, cooking for 5-7 minutes. Add minced garlic and cook for another 1-2 minutes.
Stir in canned pumpkin, vegetable broth and coconut milk and mix until well combined. Turn heat to medium-low and add in curry powder, salt, pepper and dried sage. Bring to a simmer and cook for 15 to 25 minutes, stirring occasionally.
Serve in small glasses, garnished with sage leaves and pumpkin seeds, as an appetizer or starter for your Thanksgiving meal.
Once warm, add diced onion and shallot, cooking for 5-7 minutes. Add minced garlic and cook for another 1-2 minutes.
Stir in canned pumpkin, vegetable broth and coconut milk and mix until well combined. Turn heat to medium-low and add in curry powder, salt, pepper and dried sage. Bring to a simmer and cook for 15 to 25 minutes, stirring occasionally.
Serve in small glasses, garnished with sage leaves and pumpkin seeds, as an appetizer or starter for your Thanksgiving meal.
Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.
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