Indian Pumpkin Curry Soup


2 cups of canned pumpkin
3 tbs of butter
1 cup of onions, minced
2 tsp of curry powder
2 cloves garlic, minced
dash of kosher salt and fresh cracked black pepper
1 tsp coriander
1 tsp cumin
1/2 tsp red pepper
1 cup chicken stock
2 cups water
1 cup half and half
Sour cream for garnish
chives for garnish
This is a rich creamy soup bursting with Indian flavors.
  • Melt butter in a large sauce pan over medium high heat.
  • Add onion and garlic and cook until tender. Take care not to burn garlic.
  • Stir in curry powder, salt, pepper, coriander and red pepper. Cook for 1 minute.
  • Add chicken stock and water and bring to a boil.
  • Reduce heat to low and cook for 15 to 20 minutes, stirring occasionally.
  • Stir in pumpkin and half and half and cook for another 5 minutes.
  • Let mixture cool slightly and add to a blender or food processor and blend until creamy.
  • Garnish with a dolup of sour cream and chives.




10 min


20 min


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