Oh, curry. I can’t believe I spent so many years not eating you. But since I started getting way more into Southeast Asian-inspired flavors a few years ago, I’ve definitely made up for lost time. I’m currently living in an area that can’t seem to sustain an Indian restaurant, though, so I have to sometimes make do with Trader Joe’s and homemade.
Also, check out that steam spiral in the photo above. I love catching good steam.
This is such a simple soup, but it did take a bit of tweaking to get the flavors right. It’s mostly shitake mushrooms, onions, pumpkin puree, and coconut milk, making it vegan if you use vegan butter.
Let’s see how it’s made!
Pumpkin curry soup
Ingredients
- 2 Tbsp butter (use Earth Balance for a vegan option)
- 8 oz fresh mushrooms, chopped
- 4 oz chopped white onion
- 2 Tbsp all-purpose flour
- 2 tsp curry powder
- 3 cups vegetable broth
- 1 can (15 oz) pumpkin
- 1 can (12 oz) light coconut milk
- 1 Tbsp honey or sugar substitute
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground nutmeg
Instructions
- In a large saucepan, melt the butter over medium heat.
- Add mushrooms and onion. Sauté until tender, about 5 minutes.
- Stir in the flour and curry powder until blended.
- Gradually add the broth, stirring to combine. Bring the mixture just to a boil, and stir for 2 minutes, or until the mixture thickens.
- Stir in the pumpkin, coconut milk, honey, salt, pepper, and nutmeg and let simmer until heated through and slightly thickened.
- Optional: garnish with chives and/or a swirl of crème fraîche.
This recipe is copyrighted to Bijoux & Bits
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
I have never had pumpkin soup! I usually like chunkier soups, but I will have to give this a try!
Feel free to keep it chunkier with the pumpkin if you like! 🙂
I will try shitake mushrooms instead. I like the idea. Thank you.