Curried Pumpkin Soup
Author: Chef Eli
Recipe type: Main Course
- For the soup:
- 3 tbsp EVOO
- 1 large yellow onion, finely chopped
- 3 celery stalks, finely chopped
- 3 carrots, peeled and finely chopped
- 1 cloves garlic, minced
- 2" piece of ginger, peeled and minced
- 2 small sweet potatoes, peeled and chopped into 1" cubes
- 3 cans puréed pumpkin
- 1 can coconut milk
- 3 cups water
- 2 tbsp curry powder
- 1 tbsp garlic powder
- 1 tbsp honey
- 2 tbsp salt
- 1 tbsp pepper
- For the croutons:
- 1 large Ciabatta bread loaf, sliced into 1" cubes
- 3 tbsp EVOO
- 1 tbsp garlic powder
- Salt and Pepper to taste
- In a large Dutch oven over medium heat, sauté onion in EVOO for five minutes or until translucent.
- Add garlic, ginger, carrots, celery, sweet potato, and curry powder and sauté for another three to five minutes.
- Add pumpkin, coconut milk, water, honey, garlic powder, salt, and pepper.
- Reduce heat and simmer for 45 minutes.
- With a potato masher, mash the larger chunks of vegetables, making sure to still leave some small chunks for texture.
- For the croutons, preheat oven to 400 degrees F.
- Assemble bread cubes on a large baking sheet leaving space between each cube.
- Drizzle bread with EVOO, garlic powder, salt, pepper.
- Bake for 15 minutes or until golden brown.
- Garnish soup with croutons. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/curried-pumpkin-soup/
3.5.3208