Curried Pumpkin Soup
This Curried Pumpkin Soup comes together with canned pumpkin, coconut milk, and warm curry spices. Serve it in shot glasses as an appetizer, or in bowls as a starter for your fall meal.
Servings: 8
Ingredients
- 1 medium onion diced
- 1 shallot diced
- 2 garlic cloves minced
- 2 15-ounce cans pumpkin puree
- 1 can coconut milk
- 1 cup vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried sage
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add the diced onion and shallot, and cook for 5 to 7 minutes, until softened. Add the garlic and cook for another 1 minute, until fragrant.
- Stir in the pumpkin puree, vegetable broth, and coconut milk until well combined. Reduce the heat to medium-low.
- Add the curry powder, salt, pepper, and dried sage. Simmer for 15 to 25 minutes, stirring occasionally, until the flavors come together and the soup thickens slightly.
- Serve warm in shot glasses or small dishes, garnished with sage leaves and pumpkin seeds.
Notes
- Consistency: If the soup is thicker than you'd like, thin it with a splash more vegetable broth. It should coat the back of a spoon but still pour easily from a small pitcher if you're portioning into shot glasses.
- Make ahead: This soup reheats well. Make it up to 2 days ahead and rewarm gently on the stove before serving.
- Serving size: For a starter course in bowls instead of shot glasses, this recipe makes about 4 to 5 servings.