Sometimes, all one needs is a comforting soup to warm up one’s tummy. Here is a gluten free soup recipe that is a sure winner whether it is Autumn, Winter or Spring.
My children would definitely have no problem enjoying it in the Summer, if I could find pumpkins then. As it stands, even canned pumpkin becomes scarce as soon as Spring rolls in.
Anyway, here’s hoping that next time the pumpkins are aplenty, you can stock up and try this delicious soup…
Curried Pumpkin Soup
What we need to have:
4 Tbsp. unsalted butter (or, half of it can be olive oil)
2 medium sized yellow onions (approx. 4 cups) – chopped
4 cloves garlic, minced
1 tsp. fresh ginger, grated
3-4 tsp. yellow curry powder (depends on how spicy one wants it)
1 tsp. ground cumin
1 1/2 tsp. dried oregano (or, 1 tsp. of fresh)
1/2 tsp. ground cardamom
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground cayenne pepper
4 (15 oz.) cans Pure pumpkin or 8 cups fresh roasted/cooked chopped pumpkin
2 (32 Fl. oz) Low sodium /Gluten Free Chicken Broth ( I use Imagine Brand)
2 cups milk of choice ( I use whole milk)
1/2 cup whipping cream
4 Tbsp. brown sugar
salt and ground black pepper, to taste
1 Big Pot (6-8 qt. capacity)
What we need to do:
- Melt butter in your soup pot over medium high heat and saute onions until translucent.
- Add garlic and ginger. Cook for about a minute to release their aromatic flavors.
- Add in all the other spices: curry powder, oregano, cardamom, red pepper, cayenne and saute for 30 seconds (do not burn as it will turn bitter).
- Immediately add pumpkin and half of the chicken broth. Stir together. Turn off heat.
- Using a hand-held blender, puree the mixture or transfer in batches into a blender and puree to desired consistency before putting back into your pot.
- Turn stove top back on to medium low and add the rest of your broth. Bring to a slow boil.
- Once boiling, turn heat on low (no. 2 in my electric stove top; scale 1-10) and add in the milk and brown sugar. Incorporate/stir well.
- Stir in the cream and season with salt and pepper. I find that I usually need about a tsp. of sea salt and about the same amt. of freshly ground black pepper.
- Heat through but do not boil. Serve hot preferably, but this soup is also good barely warm 🙂
Notes:
* serves 12 or more
* may be served with a dollop of sour cream and a sprinkling of chives
* if still too spicy to your taste add more cream and might add another tbsp. of brown sugar