Easy Gourmet Pumpkin Soup Recipe - Allrecipes.com
Easy Gourmet Pumpkin Soup Recipe
  • READY IN 45 mins

Easy Gourmet Pumpkin Soup

Recipe by  

"Use the bright orange hubbard pumpkins (Red Kuri, Baby Red Hubbard, or Orange Hokkaido) or small, fresh butternuts for a great taste! The butternuts are great because you don't have to peel them!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
  2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
  3. Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.
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Reviews More Reviews

Jan 09, 2012

There is (was?) a wonderful Vegetarian Restaurant in Los Angeles called "Inn of the 7th Ray". DH took me there when we were dating & hated the meal. I loved it. This soup tastes like something wonderful from that Restaurant. Very Gourmet. Very Vegetarian. I give it 5 stars. The Curry adds a bite/zing that I loved. DH (Meat & Taters Guy) gave it a 4 Star rating & proceeded to put handfuls of Fishy Crackers in it so he could eat it. This would be wonderful for a Fall Meal, Cold Night. Good comfort food. I was thinking it also could be used over some kind of pasta with other Veggies. I could be a Vegetarian. DH - Not so much. It tastes very creamy - without the cream. I did not toast the pumpkin seeds (not our thing) & did not have Pumpkin Seed Oil. Delish without it.

 
Feb 03, 2012

I amped up everything here: more butter, more brown sugar and curry, plus some cinnamon and nutmeg. I made it with vegetable broth and got a very tasty, spicy and warming soup.

 
Oct 26, 2013

I used Cinderella (Fairy Tale) pumpkin I had already pureed and agree that it was at first a bit bland. I also found the seed garnish unnecessary. I added 1 tsp. of Kosher salt, 1/4 tsp. of white pepper and a Tbs. of sweet Marsala. IMHO, much better - and even better the second day.

 
Nov 30, 2012

Great soup! It didn't even need the garnish. I used a red hubbard squash and the hardest part was getting cutting up the very dense flesh. Otherwise, a straightforward, easy-to-make recipe.

 
Nov 10, 2013

Yummy way to use homemade pumpkin puree already on hand. I made a big batch and froze some for later. It was very good and I will be making again.

 

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Nutrition

  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 17.8 g
  • 6%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 483 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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