The temperatures are starting to drop and my love for all things pumpkin are back in full force.
Last weekend I made some pumpkin muffins with a pumpkin pie filling on top that are wonderful(recipe to come soon). With the leftover pumpkin, I decided to make us a pumpkin soup. This soup is thick, warm and delicious and was ready in less than 30 minutes.
- 1/4 yellow onion, chopped
- 2 cloves garlic
- 1 inch of fresh ginger, grated
- 1 teaspoon curry powder
- dash of cinnamon
- 1 cup vegetable broth
- 1 1/2 cups pure pumpkin
- 1/2 cup of milk(can use cow, almond, coconut)
- salt and pepper
- 1 tablespoon of olive oil or butter
- pumpkin seeds and dried cranberries(optional)
Heat oil over medium heat. When hot, saute onion and garlic until onion is translucent.
Stir in fresh ginger. Cook until fragrant, about one minute.
Stir in curry powder and cinnamon. Cook until fragrant, about another minute.
Add in vegetable broth and pumpkin. Stir well until combined.
Bring mixture to a simmer and let cook for 20 minutes.
After 20 minutes, stir in milk. Let heat for about 5 minutes.
At this point, it is ready to serve. Or for a smoother and creamier consistency, blend or immersion blend. I used my immersion blender to make sure there weren’t any little pieces of onion.
Serve. Top with dried cranberries, sunflower and pumpkin seeds if you so desire.