Kitchen Table: Curried Pumpkin Soup

Where herbs and spices make a difference.

By The Herb Companion staff
December/January 1997
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Makes 6 cups
This creamy, savory soup is especially welcome on a cold day.

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  • 1 cup chopped white onion
  • 1 garlic clove, crushed
  • 1/4 cup butter
  • 1/8 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1 teaspoon curry powder
  • 3 cups chicken broth
  • 1 3/4 cups cooked or canned pumpkin
  • 1 cup light cream
  • 1 teaspoon finely chopped green onion
  1. Sauté the onion and garlic in the butter until the onion is soft. Stir in the seasonings and cook 1 minute longer. Add the broth and bring the mixture to a boil. Simmer, uncovered, for 20 minutes.
  2. Stir in the pumpkin and cream; cook 5 minutes longer. Pour the soup into a blender jar, cover, and blend until creamy. Serve hot, garnished with the green onion.

—Regina Dye, Kingsport, Tennessee 


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