I prepare pumpkin soup once or twice a year for the winter holidays. To be festive. The soup is served as a starter, usually in a shot glass or teacup for quick consumption. And it’s almost guaranteed the soup will take on a southwestern flavor with chili powder and chile powder for warmth and heat.
If pumpkins were available like yams and butternut squash, I might be inclined to use it as a soup base more often. Pumpkin is loaded with vitamins and nutrients. I know pumpkin can be purchased in the can, but I can’t recall ever purchasing it for use in soups. It’s reserved for pie making. Add canned pumpkin to the pantry like corn, beans, and tomatoes? Hmmm.
I’m creative by nature, but have never been one for carving pumpkins into artistic showpieces. I do enjoy picking out a small pumpkin at the farmers market, and carving it into slices for roasting. And toasting the seeds for snacking of course.
Today’s soup will get a savory makeover using some garlic and curry powder. While the curry won’t add any real heat, it adds a little warmth and flavor to contrast with the sweet flavor of the pumpkin. Like other winter squash varieties, pumpkin flesh breaks down nicely when cooked, and purees beautifully. I’ll be roasting the pumpkin slices for 20 to 30 minutes in a 400 F oven to soften, before I remove the skin and mash the flash with a fork.
Press the puree through a strainer so the soup is very smooth and drinkable.
Curried Pumpkin Bisque
Savory soup offering features olive oil, diced onion, minced garlic, pumpkin puree, homemade chicken stock, bay leaf, granulated sugar, curry powder, ground nutmeg, half-and-half, sea salt, fresh ground black pepper, and toasted coconut.
Published: October 31, 2013
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 8 Servings
- olive oil
- 1/2 cup diced yellow or white onion
- 1 minced garlic clove
- 2 cups pumpkin puree
- 4 cups homemade chicken stock
- 1 bay leaf
- 1 pinch granulated sugar
- 1/2 teaspoon curry powder
- 1 pinch ground nutmeg
- 2 cups half-and-half
- sea salt
- fresh ground black pepper
- toasted coconut
- Add oil to stockpot. Heat oil over low heat.
- Add diced onion and minced garlic to hot oil. Sauté until onion is transparent, about 5 minutes.
- Stir in pumpkin puree, homemade chicken stock, bay leaf, granulated sugar, curry powder, and ground nutmeg.
- Increase temperature to medium. Bring to a gentle boil.
- Reduce heat to low. Simmer for 20 to 30 minutes.
- Season with sea salt and fresh ground black pepper to taste.