There’s a chill in the air and the autumn leaves are falling. It’s the perfect weather for a steaming bowl of soup, and what could be more fitting than pumpkin soup? Here are a couple of pumpkin soup recipes that are easy to make and wonderfully satisfying.
Curried Pumpkin Soup
The combination of the sweetness of pumpkin and the spiciness of curry will delight your palate when you taste this smooth and creamy pumpkin soup.
To make Curried Pumpkin Soup, you will need:
5 tablespoons butter
1 large onion, finely chopped
1 large clove crushed garlic
3 cups homemade pumpkin puree or canned pumpkin
5 ½ cups chicken or vegetable stock
1 bay leaf
¾ teaspoon curry powder (or more if you like things on the spicy side)
½ teaspoon nutmeg
¾ teaspoon salt
½ teaspoon black pepper
2 ½ cups light cream
½ cup plain yogurt (optional, for garnish)
Here’s how to make Curried Pumpkin Soup:
Melt the butter in a large saucepan over medium heat. Add the onion and garlic and sauté until the onions are tender and translucent in color. Add the stock and mashed pumpkin and stir until well blended. Add the bay leaf, curry powder, nutmeg, salt, and pepper. Bring the soup to a boil, then lower the heat and simmer the curried pumpkin soup for a half hour. Remove the pumpkin soup from the heat and stir in the cream. Reheat gradually, stirring constantly and taking care not to boil the pumpkin soup.
To serve the curried pumpkin soup, ladle into 8 soup bowls and garnish each serving of soup with a dollop of plain yogurt, if desired.
This recipe makes 8 servings of Curried Pumpkin Soup.
Bean, Ham, and Pumpkin Soup
Beans and ham add protein to this pumpkin soup, making it a great soup for a no-fuss dinner.
To make Bean, Ham, and Pumpkin Soup, you will need:
1 tablespoon olive oil
1 medium onion, diced
1 ½ teaspoons fresh thyme
4 cups chicken stock
one 15 ounce can of white beans (Great Northern or Cannellini)
½ pound cooked ham, diced
2 cups fresh pumpkin, diced
¾ teaspoon salt
¼ teaspoon pepper
Here’s how to make Bean, Ham, and Pumpkin Soup:
Heat the olive oil in a large saucepan and sauté the onion and thyme until the onion is tender and translucent in color (about 5 minutes).
Mash the beans with a fork or process in a food processor until they are chunky in texture (do not purée).
Add the pumpkin and stock to the saucepan and bring the soup to a boil. Lower the heat and simmer until the pumpkin is tender (about 10 minutes). Stir the beans, ham, salt, and pepper into the pumpkin soup. Heat the soup thoroughly and serve immediately.
This recipe makes 8 servings of Bean, Ham, and Pumpkin Soup.