Our pumpkinliciousness doesn’t end with roasting the perfect pumpkin and making Curry Spiced Roasted Pumpkin Seeds. Now it’s time to work that pumpkin and curry to make soup!
Who doesn’t enjoy a bowl of velvety creaminess on a crisp fall day (bonus points if you’re a soup lover who simulates the cold with air-conditioning on a hot summer day)?
This soup is pure comfort with immune-enhancing properties in a bowl. And don’t worry, unlike traditional creamy soups, this dairy-free, gluten-free, grain-free soup will not leave you feeling heavy and questioning why you ever ate it in the first place. Instead, you’ll feel completely nourished and energized for activity.
The aromatic earthiness of the sage and the spiciness of the curry livens up the subtle sweetness of the pumpkin. Oh, and the roasted pumpkin seeds; let’s just say they elevate the texture to a whole new level. Prepare your taste buds for an incredible ride.
Ready? Let’s get cookin’!
Ingredients
4 pounds Sugar Pie Pumpkin
¼ cup full-fat coconut milk
2 ¾ cup chicken stock
1 Tbsp ghee
1 tsp curry powder
½ tsp asafoetida powder
1 tsp sea salt
1/8 tsp ground black pepper
1 Tbsp fresh sage + extra for garnish
Unsweetened coconut milk yogurt for garnish (optional)
Curry Spiced Roasted Pumpkin Seeds for garnish (optional)
Crumbled bacon for garnish (optional)
Instructions
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Slice the stem off the pumpkin. Cut the pumpkin in half and scrape out the seeds and strings of flesh using the edge of a sharp spoon (kitchen shears help, too). Reserve the seeds for roasting.
- Place pumpkin cut-side down on the prepared baking sheet. Roast for 40-50 minutes, or until you can easily pierce the pumpkin with a knife.
- Remove from the oven and let cool for about 7- 10 minutes, or until pumpkin can be handled. Flip over the pumpkin halves to cool completely.
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Using the edge of a spoon, scrape along the skin of the pumpkin to scoop out the flesh.
- Over medium heat, warm the ghee and asafoetida powder until fragrant. Add the pumpkin, chicken stock, curry powder, salt, and pepper. Heat until mixture just begins to boil. Lower the heat and simmer, covered, for 10 minutes. Add in the sage and continue to simmer covered for 5 minutes.
- Remove from heat. Let cool for 10-15 minutes before transferring to a blender container. Cover and blend on high until completely smooth. Add in the coconut milk and blend until completely combined.
- Pour the soup back into the Dutch oven and heat over medium-low heat until warm.
- Ladle into bowls and top with a dollop of unsweetened coconut milk yogurt, pumpkin seeds, bacon, and chopped sage.
Notes
You can use an immersion blender and blend the soup right in the pot.
This soup freezes well, so make a double batch to always have it available.
Roasting the pumpkin brings out the pumpkin’s natural sweetness. You can also use ready-made pumpkin purée (not pumpkin pie filling).
Each pound of pumpkin will yield about one cup of pumpkin purée. See substitution notes below.
Substitutions:
Fresh Pumpkin
4 cups pumpkin purée (see notes above) or butternut squash
Coconut Milk
Unsweetened almond, cashew or other non-dairy milk
Chicken Stock
Vegetable stock
Ghee
Coconut, macadamia nut, avocado, or garlic-infused olive oil
Asafoetida Powder
2 cloves of garlic, minced (if tolerated)
Coconut Milk Yogurt
Any unsweetened non-dairy yogurt or non-dairy sour cream
_____________________________________________________________________________________________ Copyright: Christine Cherpak - KalenaSpire.
If you wish to share this recipe, please provide a link back to the recipe on the KalenaSpire blog. If you make significant changes to the recipe, please rewrite the recipe in your own unique words and provide a link back to the original post for credit. Thank you!
Looking for the best curry spice blend? Be sure to read this post.
Pumpkin Curry Sage Soup is the perfect appetizer for your Thanksgiving feast. From the fall color palette to the smooth, warm comfort of soup to the metabolism-boosting spices, this soup is sure to delight guests. They’ll feel light and energized for social engagement rather tired and irritable from overindulging.
What’s your favorite soup? Share in the comments below!
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