Spicy Pumpkin Curry Soup

20091010-Spicy Pumpkin Curry Soup

Lately, with the weather going fur­ther and fur­ther towards win­ter here in Nashville, we have been crav­ing foods with warmth. Especially Megan, who could die from hypother­mia in 70º weather. And I’m not just talk­ing about food that is served warm. Megan had the idea for this spicy, India-inspired pump­kin soup that sounded like it would help keep our body temps up. This soup was hearty and served pip­ing hot, but the spice to it from the Madras curry and cayenne really warmed us up! It’s not overly hot by any means, it’s just enough to let you know its there. But this soup is not jsut about the spice. There’s depth of flavour from the pump­kin and other spices as well. And, what’s more, it’s souper easy to make (I know, I’m hilar­i­ous with the puns)!

When we made this soup, we head­ing out the door to meet some friends, but needed a quick meal. Megan’s hope was that we could just mix all the ingre­di­ents and let it sim­mer a bit and it would be edi­ble. She was right on tar­get. Quick and easy, this soup came together just in so lit­tle time that Rachel ray would be proud.


Megan’s Spicy Pumpkin Curry Soup

1 tsp. olive oil
1 medium onion, diced
2 cloves gar­lic, minced
3 roasted tomates, diced
4 cups puréed roasted pump­kin
2 cups chicken or veg­etable broth
½ cup milk
1 tsp. curry pow­der
½ tsp. hot Madras curry pow­der
¼ tsp. cumin
¼ tsp. car­damom
¼ tsp. nut­meg
¼ tsp. cayenne pow­der
¼ tsp. pow­dered gin­ger
raisins for garnish

In a large stock pot (8 quarts or larger), heat oil over medium-high heat, being care­ful not to let it smoke. Add onion, and cook, stir­ring fre­quently for 2 min­utes. Add gar­lic and con­tinue to cook 2 more min­utes. Add toma­toes and cook for 6 more min­utes, con­tin­u­ing to stir.


Add remain­ing ingre­di­ents in order and bring to a sim­mer, stir­ring fre­quently to com­bine ingre­di­ents well.


Simmer for at least 20 min­utes. Garnish with raisins and serve Immediately. Serves 4 – 6 people.


Along side the soup, we had naan (Indian flat­bread) from Trader Joe’s frozen food sec­tion. We laughed hys­ter­i­cally by the package’s direc­tions for heat­ing: Preheat oven to 400ºF and cook for 1 — 1 ½ min­utes. Oh well, it worked and it went really well with the soup.


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  1. Posted October 19, 2009 at 9:30 am | Permalink

    Another amaz­ing pump­kin dish. My boyfriend and I don’t actu­ally fol­low your recipes, but we def­i­nitely steal your ideas (we attempted our own pump­kin pan­cakes over the week­end), which I think counts just as much. So a huge THANKS!!

  2. Posted October 26, 2009 at 3:34 pm | Permalink

    My kitchen is brim­ming with but­ter­nuts and sweet pota­toes right now, and I sus­pect either would fare well in a cur­ried style soup — good think­ing. I espe­cially like your shot of the spices.

  3. Posted October 27, 2009 at 10:21 am | Permalink

    Thanks, Nancy! and thanks for the link!

  4. Posted October 27, 2009 at 11:57 pm | Permalink

    I love all the spices you added to this soup! Also, I’m quite impressed with the array of tasty squash recipes you have on your blog. Great job!

    • Posted October 28, 2009 at 12:50 pm | Permalink

      Thanks! The squash recipes are out of neces­sity mostly as we get wuite a lot of it from our CSA.

  5. Posted November 2, 2009 at 4:43 pm | Permalink

    Came to you via your list­ing on the Foodie Blogroll “Finest Foodie Friday”. Your blog is very attrac­tive and I’m fas­ci­nated that you have so many squash recipes which I love.

    • Posted November 2, 2009 at 5:20 pm | Permalink

      wel­come joan! thanks for comin’ by. i too love squash. some­how i because the win­ters quash guy, i’m alright with that. i hope you come back often!

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