Curried Pumpkin Soup

I love the combination of curry and pumpkin. It reminds me of this dish (one of my favorites!). This soup is super creamy, vegan friendly (unless you add a little sour cream garnish, like me) and involves toasted curry. You can toast curry in a dry pan over medium heat for just a minute or two to bring out the flavor. And, added bonus, it makes your whole kitchen smell amazing!Curried Pumpkin Soup, makes 4 servings

Needed: 2-3 tablespoons olive oil, 1/2 yellow onion, 1 tablespoon minced garlic, 3 teaspoons toasted curry, a pinch of cumin, 1/2 teaspoon sriracha, 1 can pumpkin puree, 1 can coconut milk, 2-3 tablespoons veggie stock or water (optional) and curried pumpkin or sunflower seeds to serve.

In a pot over medium, heat saute the chopped onion and garlic until soft. Stir in the toasted curry, cumin and sriracha. Now add in the coconut milk and pumpkin and cook until warmed through. If you want to thin the soup out a little then you can add a little stock or water. I blended my soup with an immersion blender to make it more creamy. Taste and season with salt and pepper if needed. Serve with curried seeds.To make curried seeds, simply toast seeds in a little olive oil and curry and toast on the stove top for a few minutes. I really liked serving this soup with seeds instead of croutons or bread. Fun change and added protein. xo. Emma

Comments

[Kate]

I've really loved all of your pumpkin recipes this season! So perfect for cool cozy nights.

http://whiskeybreakfast.blogspot.com

[Deanna]

Okay, yum. I have never even heard about combining curry and pumpkin, and I don't know why because it sounds AMAZING. Definitely a good dish for the fall season. xo. Deanna

http://curlyadventures.blogspot.com

[Fashionique]

This sounds very tasty :)Thanks!

[Caity]

Thank you so much! I've been looking for a good curried soup, and with pumpkin? Yum!

http://collegiatelifestyle.wordpress.com/

[Hannah]

This recipe looks delicious! My boyfriend and I have now made your pumpkin risotto twice! We can't wait to try this one!

[Allison]

Sriracha and coconut milk are always ingredients for an awesome dish!!!

[Clare]

Oh man.. I'm not a big fan of pumpkin, but this looks really good.

xo, Clare
http://thewanderingelefant.blogspot.com/

[beetree]

I just had curried cauliflower soup the other night- it was so good! The pumpkin looks amazing- definitely going on the menu for fall. Thanks, Emma!

[Maria @ Cheeky Pink Tulip]

This sounds delish! Wish I'd thought of currying my pumpkin seeds for my roast tomato and pumpkin soup. Ok, now I'm hungry....

Maria xx
www.cheekypinktulip.blogspot.com

[MONEASYWARDROBE.COM]

oh wow im hungry easy and delishhh

http://moneasywardrobe.com

[Catherine Denton]

Oh Emma, this sounds incredible! Curry and pumpkin, what an awesome match.
http://catherinedenton.com

[Lena]

Oh wow, that looks so yummy! I totally love your recipes, thank you for sharing.

xxx Lena

http://joyfuldiary.blogspot.de/

[Inna]

I love pumpkin soup. I'll have to give this one a try. Xo Inna

BAKING IN COUTURE
www.bakingincouture.com

[Rachel]

That looks,like a nice hearty soup.

Vintagehoneybee.blogspot.com

[Sabrina]

I cannot wait to try this! I've been wanted to make some pumkin soup for a while now!

http://bbutterflybrain.blogspot.de/

[Katie]

Yum! That sounds perfect for a cool New England evening. I am definitely adding this to next week's meal plan!

[Kelli Murray]

I am so going to try this!! Nothing better than homemade soup in the fall.

[The_Headless_Mannequin]

This is probably something of a shocking confession but I've never tasted a pumpkin...nor carved one either :) It's not a major thing in Ireland where I'm from but the blogosphere is lit up with everything pumpkin-related lately so I find myself now strangely craving them...and this wonderful recipe looks like just the ticket :) Thanks for sharing it!

[Pilar]

Wow! Today 7 am I posted in my blog a pumpkin soup too! We are connected :D xo, Pili. http://inavintageworld.blogspot.com.es/?m=1

[Natasha]

I love curry with pumpkin too. You can make cashew nut cream for a vegan topping. Just blend some cashews with a tiny bit of soy milk or even water and whatever seasoning you like. It's even smoother if you soak the cashews in water for a few hours. You can use any nuts you like. I sometimes make mint cashew cream for fruit salad topping.