This easy pumpkin soup is perfect for a Halloween party, appetizer on Thanksgiving, or simple meal on a cold fall evening. For a little more sweetness, saute a couple of peeled, chopped apples along with the onions. Throw a couple of homemade croutons on top before serving, or eat with cornbread or any rustic bread you like.
Curried Pumpkin Soup
- 2 large onions, chopped
- 2 tsp curry powder
- ½ tsp white pepper (may sub black)
- 28 oz can Pumpkin (make sure not to get Pumpkin Pie Filling)
- 1 large sweet potato, peeled and diced
- 1 qt chicken or vegetable broth
- 1 can Light coconut milk, or 1.5 cups regular milk
- Salt & pepper to taste
- Heat 1 Tbsp oil in the bottom of a Dutch oven or large soup pot over medium heat for 2 min. Add chopped onion and sweet potato and saute until onion softens, 5-8 min.
- Add curry powder, pepper, and a generous pinch of salt and saute another minute. Stir in canned pumpkin and broth and bring to a simmer. Cook over medium-low heat until sweet potato is tender, about 15 minutes.
- Remove from heat and carefully blend soup with an immersion blender (also called hand blender. If you don't have one, let soup cool for 30 minutes and then blend in batches in a regular blender or food processor).
- Stir in coconut milk or milk off of heat and serve. If soup needs to be warmer, heat again covered over low heat, making sure not to boil after milk is added.