Curried Pumpkin Soup with Toasted Pumpkin Seeds
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Recipe Intro From Heresyourbite
Warm up your chilly fall and winter days with this velvety spiced pumpkin soup, infused with fragrant curry spices and enriched with Better Than Bouillon Seasoned Vegetable Base. This deliciously creamy soup boasts a rich, silky broth that tastes like it has been simmering for hours. Topped with spiced, oven-toasted pumpkin seeds for an extra crunch, it's the perfect cozy bowl that will become a seasonal favorite.
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For the Pumpkin Soup
ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 6 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon curry powder, adjusted to taste
- 1 teaspoon ground coriander (optional)
- 1 (15 ounce) can pumpkin puree
- 2 tablespoons Better Than Bouillon Seasoned Vegetable Base
- 4 cups water
- 1 (13.5 ounce) can coconut milk
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh cilantro, for garnish
For the Pumpkin Seeds
ingredients
- 1 cup pumpkin seeds
- 1 teaspoon Better Than Bouillon Seasoned Vegetable Base
- 1 tablespoon olive oil
- 1 teaspoon curry powder
Method
Step 1
Preheat the oven to 350°F.
Step 2
In a large pot, heat the olive oil over medium heat. Add the chopped onion, curry powder, ground coriander, and a pinch of black pepper. Sauté until the onion is softened, about 5 minutes.
Step 3
Stir in the grated ginger and minced garlic, cooking for an additional 2 minutes until fragrant.
Step 4
Pour in the water and stir in the Better Than Bouillon Seasoned Vegetable Base until well combined.
Step 5
Stir in the pumpkin puree and coconut milk. Bring the soup to a simmer, then cover and reduce the heat to low. Cook for 20-25 minutes, allowing the flavors to meld.
Step 6
While the soup simmers, combine the pumpkin seeds, Better Than Bouillon Seasoned Vegetable Base, olive oil, and curry powder in a small mixing bowl. Toss to coat the seeds evenly. Spread the mixture on a parchment-lined baking sheet and bake for 10-15 minutes, or until lightly toasted.
Step 7
Use an immersion blender to blend the soup until smooth, or transfer the soup in batches to a blender if preferred. Return the soup to the pot if needed.
Step 8
Taste the soup and adjust the seasoning with salt and pepper as desired.
Step 9
Ladle the soup into bowls, garnishing with a swirl of coconut milk, a sprinkle of toasted pumpkin seeds, and fresh cilantro. Enjoy!