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Elegant Curried Pumpkin Soup Recipe

If youíre planning a fancy dinner over the holidays, youíll probably want to serve an elegant soup as a starter. Curried Pumpkin Soup is a great choice, since it incorporates two of the most popular flavors of the season: pumpkin and apples. If youíre busy (and who isnít?), youíll find you donít have to spend much time on this soup; it uses the versatile Basic Cream Soup Mix, which saves lots of time. It can also be made up to 3 days ahead of your dinner, eliminating any last-minute stress.
The taste and aroma of this soup will remind you of Korma, a delicious mild Indian curry that is made with ground cashews, coconut milk, and Madras curry powder. I presented this soup recipe as part of a class I taught earlier this month on quick and easy holiday side dishes; it was the hands-down favorite and, Iím told, was subsequently served at several Thanksgiving dinners.

Curried Pumpkin Soup

8 dinner size servings, or 12 first course servings

2 tablespoons butter
1 clove garlic, finely minced
1 cup chopped onions
1 large Granny Smith apple, peeled and chopped
2 teaspoons Mild Madras curry powder
1 cup cashews, divided
1 14 oz. can unsweetened coconut milk
2 cups canned pumpkin
2 teaspoons granular chicken bouillon, or vegetable bouillon
1 teaspoon salt

6 cups water
1 1/2 cups Basic Cream Soup Mix

Chopped fresh parsley, for garnish
  1. Melt the butter in a large skillet; add the garlic, onions, apple, and curry powder.

  2. Stir the mixture over medium heat until the onion is tender.

  3. Meanwhile, measure 1/4 cup of the cashews and coarsely chop; set aside for garnish.

  4. Add the remaining cashews to the onion mixture and stir for 2 more minutes.

  5. Transfer the mixture to a blender or food processor.

  6. Add the coconut milk, pumpkin, chicken bouillon, and salt.

  7. Process until smooth and transfer to a large saucepan.

  8. Whisk the water and cream soup mix into the pumpkin mixture.

  9. Bring the mixture to a boil over medium heat, stirring every minute or so.

  10. When the mixture boils, turn down to a simmer and cook 5 more minutes.

  11. Serve sprinkled with the chopped fresh parsley and reserved cashews.

  12. This soup can be prepared up to 3 days ahead; cover tightly and refrigerate, then reheat on low.

Amount Per Serving
Calories 404 Calories from Fat 251
Percent Total Calories From: Fat 62% Protein 10% Carb. 27%

Nutrient Amount per Serving
Total Fat 28 g
Saturated Fat 17 g
Cholesterol 26 mg
Sodium 629 mg
Total Carbohydrate 28 g
Dietary Fiber 3 g
Sugars 0 g
Protein 10 g

Vitamin A 273% Vitamin C 10% Calcium 0% Iron 19%

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Content copyright © 2013 by Karen Hancock. All rights reserved.
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