With the winter breeze knocking at the door every now and then, soups are the best comfort meal for this time of the year. Curried Pumpkin Soup is packed with the best of seasonal produce – pumpkin, apple, and carrot. With the whole spices and a dash of curry powder, the humble pumpkin soup transforms into delicious goodness. I really like the taste of apple in a soup, it adds a hint of tartness and sweetness to balance the spiciness of curry powder. Reason To LOVE Curried Pumpkin Soup
one pot soup recipehearty and fillingvegan, gluten, and nut-freeonly 10 minutes cooking timerequires simple ingredients
Ingredients Required
This curried pumpkin soup recipe requires simple and easily available ingredients. Pumpkin: Peeled and diced (or purchase pre-cut). A sweet-tasting pumpkin is best for this soup recipe. Apple: Any sweet and slightly sour tasting apple is perfect. Granny Smith, California Apple, Royal Gala are a few of my favorite picks. Get rid of the skin and seeds. Carrot: Peeled and diced. You can use a frozen carrot. Thaw at room temperature before adding to the soup. Curry Powder: The Indian Curry Powder gives this pumpkin soup a unique taste. Substitute it with ½ teaspoon of paprika and ½ teaspoon of turmeric powder. Stock: Vegetable or chicken broth. Use 1 stock cube if you are out of the liquid broth. Bay Leaf: Dried or fresh. Olive Oil: Substitute avocado, vegetable, or canola oil. Other Ingredients: Onion, Garlic, Salt, Pepper
How To Make Curried Pumpkin Soup
Peel and Dice: Keep all the vegetables, apples, and other ingredients ready next to the instant pot. Saute: Set the SAUTE Mode for 5 minutes. Add olive oil, minced garlic, onion, and bay leaf. Saute for 1 minute. Next, add diced pumpkin, apple, carrot, salt, spices. Saute for 2 – 3 minutes to soften. Add stock and mix. Cook: Pressure Cook for 5 minutes. Release the steam. Blend: Open the lid of the IP. Once vegetables are tender, discard the bay leaf. Blend the soup smooth using a stick blender in the instant pot itself or transfer to a blender. Warning: Make sure while blending the soup is not piping hot to avoid any disaster.
Serving Suggestions
Before serving garnish the soup with roasted peanuts, chopped cilantro, lemon juice, and red chili.
A thick and creamy curried pumpkin soup is best for dunking garlic bread or flavorsome focaccia.
It is a wholesome and fulfilling meal in itself.
What flavors I can add to the curried soup?
You can add – Thai Red Curry Paste, Ginger, Kaffir Lime Leaves, Cumin Powder, Shrimps, Fish Flakes, Seaweed, or spicy chilies.
Can I use frozen vegetables?
Yes, you can use frozen vegetables. Thaw them at room temperature before adding to the soup.
Can I use pumpkin puree?
I would not recommend that. You can try my roasted pumpkin soup made with puree.
Can I make this soup on stovetop?
Yes, this pumpkin soup can be easily made on a stovetop. Use a heavy-duty saucepan with a tight-fitting lid to cook the soup. The cooking time may vary between 15 – 20 minutes over medium heat.
How to store the leftover soup?
Make sure has cooled down to room temperature before storing. Store in an airtight container for 3-4 days in the refrigerator.
Transfer the soup to an airtight container and store it in the freezer for up to 6 months.
How to reheat?
Let the soup sit at room temperature for 10 minutes. Reheat in a microwave or on the stovetop over medium heat.
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