Pumpkin Soup
Pumpkin Soup is the perfect fall side dish. Made with simple ingredients, this healthy recipe is a must-make this autumn.
Servings: 5 servings
Ingredients
- 2 tablespoons unsalted butter
- 3 medium carrots peeled and diced
- 1 medium yellow onion diced
- 1 garlic clove minced
- 1/2 - 1 tablespoon curry powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/8 teaspoon black pepper
- 3 cups vegetable broth
- 2 cups pumpkin puree (from a 3 pound baking pumpkin or 15 ounce can of pumpkin puree)
Instructions
- Melt the butter in a large stock pot over medium heat. Add in the carrots, onion, and garlic. Season with the curry powder, salt, ginger, coriander, and pepper.2 tablespoons unsalted butter, 3 medium carrots, 1 medium yellow onion, 1 garlic clove, 1 1/2 teaspoons kosher salt, 1/8 teaspoon black pepper, 1/2 - 1 tablespoon curry powder, 1/2 teaspoon ground coriander
- Sauté the vegetables for 5 to 7 minutes or until the onions are translucent, stirring intermittently.
- Add in the vegetable broth, scraping up the browned bits from the bottom of the pot. Stir in the pumpkin. Bring the soup to a boil, then reduce it to a simmer and cook, covered, for 30 minutes, stirring 2 to 3 times.3 cups vegetable broth, 2 cups pumpkin puree
- Remove the cover. Using an immersion blender, blend the soup until smooth and creamy. Serve, topped with croutons (see recipe in the post), and enjoy.