Pumpkin Curry Soup delivers rich, creamy pumpkin flavor with a bold yellow curry kick. Full of flavor yet easy to make, it requires just a few ingredients and minimal hands-on time!
Course Dinner, Main Course, Side Dish, Soup, Vegetarian
Optional, for serving: salt and pepper, roasted and salted pepitas, crusty warmed bread.
Instructions
ROUX: In a large pot, melt butter over medium-high heat. Sprinkle flour and curry powder on top. Whisk until completely smooth and then cook, whisking constantly, for 1 minute to deepen flavor. Gradually add 1 cup of chicken broth, continuing to whisk constantly to maintain a smooth consistency.
THICKEN SOUP: Slowly pour in the remaining chicken broth while whisking. Bring the mixture to a boil, then lower the heat to a simmer. Stir in the pumpkin, half and half, and sugar (if using). Let the soup simmer until it's warmed through and thickens slightly (note: this soup is not meant to be overly thick). Stir in soy sauce and season to taste with salt and pepper. (I usually just add a pinch of each!)
ENJOY: Ladle the soup into bowls. For added presentation (see Note 4). Optionally, sprinkle roasted pepitas on top for crunch. Serve with crusty bread, if desired.
Video
Notes
Note 1: Pumpkin: Ensure you use pure canned pumpkin, not the pumpkin pie filling.Note 2: Dairy: Half and half, an equal mix of whole milk and heavy cream, is located near milk and cream in stores. If unavailable, combine 3/4 cup of each as a substitute.Note 3: Soy sauce: Adding soy sauce doesn't create an odd taste; it just enhances the soup's flavors. Use regular soy sauce instead of lite or low-sodium versions.Note 4: Drizzle a little half and half over each serving. To do this, hold a spoon just above the soup and slowly pour the half and half over it, allowing it to disperse gently.