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, I’m 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
- Melt the butter in a large skillet; add the garlic, onions, apple, and curry powder.
- Stir the mixture over medium heat until the onion is tender.
- Meanwhile, measure 1/4 cup of the cashews and coarsely chop; set aside for garnish.
- Add the remaining cashews to the onion mixture and stir for 2 more minutes.
- Transfer the mixture to a blender or food processor.
- Add the coconut milk, pumpkin, chicken bouillon, and salt.
- Process until smooth and transfer to a large saucepan.
- Whisk the water and cream soup mix into the pumpkin mixture.
- Bring the mixture to a boil over medium heat, stirring every minute or so.
- When the mixture boils, turn down to a simmer and cook 5 more minutes.
- Serve sprinkled with the chopped fresh parsley and reserved cashews.
- 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%
