Pumpkin Curry Soup
Creamy pumpkin soup with an undertone of curry and turmeric giving lovely warmth and depth of flavor. Made so easy with canned pumpkin!
Prep Time5 mins
Cook Time20 mins
Servings: 6 people
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, chopped
- 2-3 garlic cloves, finely chopped
- 1 1/2 tsp curry powder
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cups chicken broth
- 1 can pumpkin puree (450g or 15 oz)
- 1 small can evaporated milk 170 g (6 oz)
In a saucepan over medium high heat, add the olive oil and butter. Once butter is melted, add the onion and garlic, stirring frequently until onion has softened, 4-5 minutes.
Stir in curry powder, turmeric, salt and pepper. Let spices cook for 1 minute or until fragrant.
Add broth and pumpkin puree. Bring soup to a boil, then reduce heat to low and simmer for 20 minutes.
Add the evaporated milk, stir to combine. Using an immersion blender or normal blender, blend soup briefly until smooth. Enjoy warm!