Comfort-Curried Pumpkin Soup
Posted on November 09 2018
Simple, elegant, seasonal favorite.
Comfort-Curried Squash Soup
Rated 5.0 stars by 1 users
Category
Soups
Servings
6-8
Prep Time
20 minutes
Cook Time
25 minutes
Author:
Curio Kitchen
Comfort Curry is mild and adds enticing South Indian flavors to this simple soup. If you’d like some extra ‘kick,’ add a ¼ teaspoon of cayenne pepper. We recommend using roasted Honeynut or Butternut squash for a richer flavor — but steaming or boiling the squash will work. Either way, once the squash is very tender, mash it to a smooth purée. You can cook the squash several days ahead and keep it in the fridge until you're ready to make soup.
Ingredients
-
2 tablespoons + two teaspoons olive oil
- 3 onions, chopped
-
2½ tablespoons Comfort Curry
-
4 cups plain squash purée
- 6 cups vegetable stock
- Sea salt, to taste
- 2 teaspoons olive oil
-
2 –3 slices stale sour-dough bread, crusts cut off, bread cubed
- Greek yogurt
For the soup:
For the croutons and garnish:
Directions
Make the soup Put 2 tablespoons of the oil into a heavy pot set over medium-high heat. Add the onions and a pinch of salt; sauté until the onions are soft, about 7 minutes. Add the Comfort Curry and cook, stirring, until the spices are fragrant, 1-2 minutes. Add the pumpkin and cook for 2-3 minutes. Add the vegetable stock, bring it to a simmer, and cook for another 8-10 minutes, stirring occasionally.
Make the croutons Preheat the oven to 350° F. Toss the bread cubes with the remaining 2 teaspoons of oil. Spread them on a rimmed baking sheet; bake until they’re crisp and golden, about 10 minutes.
Finish and serve the soup Purée the soup with an immersion blender until it’s very smooth. Taste and add salt if needed.
- Top each serving with a swirl of Greek yogurt and a handful of crunchy croutons for an elegant finish.
0 comments