Fragrant with spices, this complex soup is very simple to make.
Ah, fall, a perfect time for a spiced pumpkin soup!
Great flavor additions that enhance, not detract, from the pumpkin.
Elise Bauer
What gives the soup its heat?
Not chile peppers this time, but some freshly minced ginger.
I love the zing ginger brings to the soup.
Elise Bauer
(If it’s too much for you, just scale back.)
I was never quite satisfied with that soup.
This one nails it.
Elise Bauer
If you liked the original, I think you’ll love the new and improved version!
(BTW, you could still find the original on theInternet Archive here.
But what’s the best throw in of pumpkin for cooking?
Elise Bauer
you might also substitute kobocha pumpkins, Long Island cheese pumpkins or even butternut squash for this recipe.
Look for unblemished gourds that are heavy for their size.
Whole pumpkins can be stored in a cool dry place for weeks, until ready to cook.
Elise Bauer
It’s sold by a pound in the produce section usually near garlic and onions.
Look for ginger with firm, thin skin.
It should not look dried out or fibrous, and should not have any soft spots.
Elise Bauer
When you bring it up to your nose, it should smell spicy.
How to Cook Pumpkin: Our Tips and Tricks!
Stop at that point, and cool the soup to room temperature.
Elise Bauer
Best to defrost the pumpkin soup in the refrigerator overnight before reheating.
Break up the soup into slush and making sure it’s liquid enough.
Stir in heavy cream at the end, just before serving.
More Fall-Inspired Soups and Stews to Try!
Bake at 350F until soft, about 45 min to an hour.
Cool, then scoop out the flesh.
Puree in a food processor.
Freeze whatever you don’t use for future use.
Add the onions and saute until softened, about 5 to 6 minutes.
Add the minced garlic and ginger, and cook another minute.
Add the curry powder, cumin, coriander, cinnamon, and salt.
Cook for another 2 minutes.
Add the chicken stock, bay leaves, pumpkin puree, and water.
Increase the heat to high and bring to a boil.
Once boiling, reduce heat to low.
Cover and simmer for 10 to 15 minutes.
Turn off the heat and carefully remove the bay leaves.
Use an immersion blender to puree the soup.
Right before serving, stir in the cream.
Add black pepper and adjust seasonings to taste.
Add more salt, if necessary.
When ready to serve, portion out into bowls.
Drizzle with plain yogurt that has been thinned with a little water.
Sprinkle with toasted pumpkin seeds.
Serve hot, warm or at room temperature.
