This soup is a light and delicious starter to any fall or winter meal. It comes together so simply, making it a great meal for entertaining or for serving on busy weeknights.
Pumpkin is a great source of potassium and beta-carotene, a plant compound that acts as a powerful antioxidant within our bodies. Antioxidants prevent free radical damage within the body, which reduces inflammation and the risk of diseases like cancer and heart disease.
For an added nutrient boost, we love garnishing this soup with pumpkin seeds, chopped parsley and a dollop of plain greek yogurt.
Pumpkin Curry Soup
- 1/4 cup olive oil
- 1 large onion sliced
- 3/4 cup scallions white part only, sliced
- 1 16 ounce can of pumpkin puree
- 4 cup chicken broth
- 1 bay leaf
- 1/2 teaspoon sugar
- 1 teaspoon curry powder
- 1/8 teaspoon nutmeg
- several parsley sprigs
- garnish: pumpkin seeds, chopped parsley, sour cream or plain Greek yogurt
- Heat olive oil over medium heat in a large Dutch oven. Add onions and scallions to hot oil and sauté until golden brown. Stir in pumpkin, broth, bay leaf, sugar, curry powder. nutmeg, and parsley.
- Bring to a simmer and continue simmering, uncovered, for 15 minutes, stirring occasionally.
- Remove bay leaf and transfer soup to a food processor in batches (or use a handheld blender) and puree until desired consistency.
- Return to pan and add salt and pepper to taste.
- Serve and garnish with pumpkin seeds, parsley, and a dollop of sour cream or yogurt.