Winter Pumpkin Soup with Curry Spices Recipe

5 from 1 vote

Make this delicious paleo pumpkin soup with spices and curry to warm up cold winter days.

Course Soup

Cuisine American

Keyword curry, pumpkin soup, spices, winter soup

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 110kcal

Cost 7

Preheat your oven to 400 F.
Place pumpkin halves, upside down, on a baking sheet lined with parchment paper.
1 pcs winter luxury pumpkin
Bake the pumpkins in the preheated oven until the flesh is soft, about 40 minutes.
With a spoon, scrape the flesh from the skin and place in a bowl. Purée using an immersion blender and set aside.
Melt some cooking fat in a saucepan over medium heat.
Cooking fat
Add the onion and garlic and cook for 2 to 3 minutes.
1 pcs small onion, 2 pcs garlic clove
Add the potato and carrot chunks and pour in the vegetable stock. Bring to a boil.
2 pcs russet, 1 pcs large carrot, 4 cup vegetable stock
Lower the heat and simmer until the vegetables are very tender.
Mash roughly with a potato masher.
Add the pumpkin purée, all remaining ingredients, and season with salt and pepper to taste. Give everything a good stir.
1 teaspoon ginger, ½ teaspoon curry powder, ¼ teaspoon coriander powder, 2 teaspoon lime juice, Sea salt and freshly ground black pepper
Puree using an immersion blender or leave as is if you like a chunkier soup.
Let the soup simmer until warm and serve.