Let me set the stage here: I had a pumpkin patiently sitting on my counter for about a month and an array of spices to choose from in my cabinet. I was tempted to remake my cheesy butternut squash soup using pumpkin, but I decided to branch out. I followed the cooking outline from my previous recipe, but I went a bit wild with the spices. Feel free to augment anything here to suit your culinary palate. I also used it as a spicy sauce for a pizza! Let me know what y’all think!
- 1 cooking pumpkin, whole
- 1 cup plant milk (I used soy milk)
- ¼ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. curry powder
- ¼ tsp. turmeric (optional)
- ¼ tsp. salt or to taste
- ½ tsp. pepper
- 1 splash of red wine vinegar (optional)
- Preheat oven to 400°F
- Cut the stem off the pumpkin and bake in oven for 30 minutes
- Once cooked, let cool until you can handle pumpkin with hands
- Cut pumpkin in half and remove seeds (you can roast the seeds in the oven if you so desire)
- Peel skin off pumpkin and cut into cubes
- Steam pumpkin for 15 minutes
- Remove pumpkin from steamer and add the rest of the ingredients
- Blend with an immersion blender or regular blender until smooth
2 thoughts on “Curried Pumpkin Soup”
yummmm.. I love pumpkin!
Thank you OrganicallyBlissful! I enjoy pumpkin too!