So my dad brought this amazing pumpkin/squash soup on our trip for Thanksgiving. Little did I know that I also had a very similar recipe picked out to try in the coming weeks. I took a little of what he did and a little from the recipe I found and make my own version. This is super good, super easy, and super filling. And thanks for my brother, Ilan, I can now experiment improving my photos due to the photo booth he gave me for the holidays.
Curried Pumpkin Soup
My version is a thinner soup. My dad’s version is thicker.
- 1 tablespoon EVOO or unsalted butter
- 1 small onion, chopped
- 8 oz. mushrooms, sliced or cut into quarters
- 1 clove garlic, chopped
- 1 tsp curry powder
- 1 tsp honey
- 1 tsp cumin (optional)
- 1/4 tsp cardamom
- 1/2 salt
- 1/4 tsp pepper
- 2 cups reduced-sodium chicken broth
- 1 (15 oz.) can pumpkin
- 1 (12 oz.) can fat-free evaporated milk
- Plain fat-free Greek yogurt (we use Fage) for garnish
- Fresh chives, chopped, for garnish
- Heat oil or butter in a large pot. Add onion and mushrooms – saute about 4 minutes.
- Add garlic and cook another minute.
- Add spices and and honey and cook another minute.
- Stir or whisk in broth and pumpkin. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally.
- Add milk and simmer for 2 minutes.
- Garnish with yogurt and chives. Serve.
My dad’s version
- 8 oz. fresh mushrooms, sliced
- 1/2 cup chopped onions
- 2 T Butter
- 2 T all-purpose flour
- 1/2 to 1 t. curry powder
- 3 cups vegetable broth
- 1 can (15 oz) pumpkin (ok to use fresh 2 c.)
- 1 1/2 cup milk
- 1 T honey
- 1/2 t. salt
- 1/4 t. pepper
- 1/4 t. ground nutmeg
- sour cream or yogurt for garnish
- chives for garnish
- Sauté mushrooms and onion in the butter until tender
- Stir in flour and curry powder until blended
- Gradually add the broth
- Bring to a boil, cook & stir for 2 minutes until thickened
- Add: pumpkin, milk, honey, salt, pepper and nutmeg
- Heat through
- Garnish individual servings with sour cream and chives (if desired)
A comment by my father after trying a variation to his soup: “I made the curried squash soup tonight without the mushrooms, increasing the onion to 3/4 of a large onion, chopped coarsely and 3/4 of a large green pepper put into the saute at the end, just prior to adding the flour to make the roux. Just prior to serving … I added some cilantro. It was really good.”