Post originally published on October 8th, 2012. Last updated on October 4th, 2015.
Let’s talk soup. This soup is amazingly creamy and delicious with being vegan and gluten free. The pumpkin plays well with the curry and coconut- it’s a perfect meal. I’ve even thought about leaving it more stew consistency and adding rice to the dish to make it a hearty main.
I recommend two routes for the curry powder: homemade or buy it from a spice shop (I have a few favorites but I’m digging Oaktown right now). The curry powder in the grocery store won’t do any meal justice! There are so many different ways you can whip up curry powder (I highly recommend just searching for “homemade curry powder” and find the right one for you). I made this with a spicier thai red curry powder but I think any type of curry powder would be delicious!
Pairings for the Pumpkin Soup
Coming off making this roasted red pepper curry soup, I wanted to bring this recipe back because it’s one of my favorite curry recipes. I love roasted whole pumpkin this time of year and any leftovers of the pumpkin can be used to make The Fauxmartha’s maple pumpkin latte syrup (it’s become my afternoon treat). While I used the curry paste in the red pepper soup, I also love to have a combination of curry powders around because I find you can play with the flavor a bit more.
Salad: It’s hard for me to not recommend this Cucumber Satay Salad with this pairing but if you’re looking for a salad to sustain you through winter that still has some brightness to it, I love this shaved Endive Citrus salad.
Dessert: As I’m writing this, I’m having a massive chocolate craving and I’m still in love with these Chocolate Pots from Cheryl’s book. If you haven’t made them and you love chocolate, you’re missing out.
- Pumpkin Soup
- 1 medium pie pumpkin
- 1 tablespoon olive oil
- 1 bunch scallions,diced
- 2 tablespoons curry powder
- 2-3 cups vegetable broth
- ¼-1/2 cup full-fat coconut milk
- salt, if needed
- Pumpkin seeds
- ½ tablespoon olive oil
- ¼ teaspoon salt
- Preheat oven to 400˚.
- Remove top of pumpkin. Quarter pumpkin and remove seeds, set aside. Scrape out remaining small seeds and the stings. Place each quarter face down in a baking dish and roast for 30-40 minutes or until pumpkin is tender. Remove and let cool slightly. Carefully remove pumpkin from the shell and measure out 3 packed cups of pumpkin and set aside.
- Rinse seeds, removing any pumpkin left on them. Toss with olive and salt. Spread out on a baking tray and roast until crispy, 10-15 minutes.
- In a sauce pan heat 1 tablespoon olive oil. Add in scallions and sauté for 2-3 minutes. Stir in curry powder and let cook for 30 seconds more, just until fragrant.
- Next, add to sauce pan along with 2 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 2-3 minutes.
- Remove from heat and puree with immersion blender (or carefully with a regular blender), adding more veggie broth to reach your desired soup consistency. Return to heat, add in ¼ cup coconut milk, and let simmer until ready to serve.
- Serve with an extra swirl of coconut milk and roasted pumpkin seeds.
+ In the same line, if you don't want to roast the seeds (or don't roast the pumpkin), pre-roasted pumpkin seeds would work or you can use pepitas.
+ Instead of using curry powder, curry paste will work as well but taste the past before using. If it's overly powerful (or spicy), reduce the amount used accordingly.