Curried Pumpkin Soup

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.

Curried Pumpkin Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
The rich flavor combinations in this creamy soup are complex and subtle, yet the soup is neither difficult to make nor overly filling. It is a wonderful meal on any cooler and/or rainier day or evening.
  • 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
  1. 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.
  2. Add the dried, smoked chiles, pumpkin, and chicken broth. Reduce heat to medium-low and cook until pumpkin is completely tender (30 minutes).
  3. 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.
  4. Turn heat down to low and allow the soup to slowly come back up to heat ( 3 - 5 minutes).
For a more Caribbean flavor, substitute coconut milk for the heavy cream. This will also sweeten the soup somewhat, so you may want to adjust the levels of chiles, salt, and pepper. For a higher protein dish with a decidedly coastal flair, add some firm white fish (cod, haddock, pollack, or snapper) that has been sautéed, baked, or broiled to the soup after it has been puréed. Simply cut the fish into bite-sized pieces and fold them into the soup. Allow them to heat through and serve. For a more ancient and Native American variation, add roasted corn to soup at service. Toss 2 - 3 cups of corn kernels (fresh or frozen) with olive oil and place them in a baking dish. Season with black pepper. Broil, stirring often, until the corn begins to brown. Keep an eye on them! They burn quickly and easily. Sprinkle or mound the roasted corn onto each bowl of soup just before serving it up.

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!

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4 Responses to “Curried Pumpkin Soup”

  1. Kelly Mahan Jaramillo Says:

    This sounds unbelievable – now take a picture of it and send it to me, man! If I had it up on the contest, I can tell you right now it would be in first place so far…….:)

  2. MoriahJoy Says: I cannot wait to make this. 🙂 It sounds phenomenal.
    Especially the coconut milk substitution.

  3. jonolan Says:

    Oh yes, Moriah! It’s a wonderful soup and one that I make fairly often once the weather turns cooler and/or wetter.

    I hope you enjoy it as much as I do.

  4. J.D.F Says:

    Pumpkin soup is the best! BTW – Happy Samhain Jonolan – sorry I am a few days late… life has kept me from being blog active lately.

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