While I’ve called this recipe Curried Pumpkin Soup, it is really a winter squash soup. Because this soup is not sweet just about any winter squash (acorn, butternut, kobacha, Hubbard) can be used instead of pumpkin.
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1½ teaspoons fresh ginger, grated
- 1 teaspoon dried, smoked chiles (chipotle, cobán, and/or ancho), chopped
- 5 cups pumpkin, peeled and cut into 1-inch cubes
- 5 cups chicken broth
- ½ teaspoon Jamaican curry powder
- ¾ cup heavy cream
- Salt & Pepper to taste
- Sauté the onion in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened (3 - 5 minutes). Add the minced garlic and grated ginger allow this to cook for 1 minute longer.
- Add the dried, smoked chiles, pumpkin, and chicken broth. Reduce heat to medium-low and cook until pumpkin is completely tender (30 minutes).
- When the pumpkin is tender, add the Jamaican curry powder and heavy cream. Use a hand / stick blender to puree the soup until smooth, or transfer to a blender and blend in batches. Add salt, pepper, and additional curry powder to taste.
- Turn heat down to low and allow the soup to slowly come back up to heat ( 3 - 5 minutes).
This rich and creamy soup also pairs well with Fresh Corn Salad, especially in warmer months or areas.
Serve in deep bowls with a side of cornbread, fry bread, or Johnny cakes and enjoy the autumn or winter!