| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 10g | 5g | 22g |
| sugars | fibre | protein | salt |
| 6g | 3g | 2g | 0.90g |
Why I Love Portuguese Curried Pumpkin Soup
There is nothing more comforting than a bowl of Curried Pumpkin Soup. As I sat one misty morning, drifting into thoughts about how best to marry traditional Southern culinary elements with Portuguese flavors, the idea of a Curried Pumpkin Soup gently simmered to the forefront of my mind.
A Melting Pot of Flavors
The choices of spices in this recipe make it a riveting gastronomic adventure. With a hint of curry, a sprinkle of nutmeg, and a dash of cinnamon, this comforting dish draws inspiration not just from the Portuguese cuisine, but also from my love of Southern aromatic herbs and spices. The creaminess evoked by the addition of heavy cream pivots the flavor profile gracefully towards a creamy Carolina chowder.
And just like me from Charleston, you’ll find an echo of the Atlantic within the dish thanks to the dash of salt. It’s amazing how a pinch of salt can carry the vibrancy of the coastline into our food. This soup will not only nourish you but will also transport you on a culinary journey from Charleston to Lisbon.
The Love For Curried Pumpkin Soup
The Curried Pumpkin Soup appeals to me on so many levels. As someone who enjoys surfing and the bounty of the coast, I adore how the warmth of the soup brings comfort after a cool, misty day spent riding the waves. The earthiness of the pumpkin paired with the vibrant spices brings to the table a dish that is as comforting as it is high in flavor.
This soup is similar to the popular Curried Pumpkin Soup of Australia, but carries with it a unique Portuguese flair and my Southern touch. If you were thinking about what to pair it with, the soup is a match made in heaven with a side of buttery Southern biscuits.
In the end, isn’t it about recipes that bring joy to our tables and richness to our conversations? That, for me, is the true worth of a recipe. And that is precisely why I find so much love for the Curried Pumpkin Soup.
What You’ll Need
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1.5 pounds pumpkin, peeled and diced
- 3 carrots, peeled and diced
- 1 teaspoon curry powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 4 cups vegetable broth
- Salt to taste
- 1/2 cup heavy cream
- Chopped fresh cilantro, for garnish
Method
Step One
Pour 2 tablespoons of olive oil into a large pot and heat it over medium heat.
Step Two
Add in the chopped medium onion and minced garlic cloves. Sauté these ingredients until the onion becomes translucent.
Step Three
Add the diced pumpkin and the diced carrots to the pot. Stir them to mix well with the onion and garlic.
Step Four
Mix in the curry powder, ground nutmeg, and ground cinnamon. Stir the mixture until the spices are well distributed.
Step Five
Pour in the vegetable broth. Bring the mixture to a boil and then reduce the heat to low. Let the soup simmer until the pumpkin and carrots are tender.
Step Six
Blend the soup using an immersion blender until it is smooth. Alternatively, you can transfer the soup to a standard blender and then return it to the pot.
Step Seven
Season the soup with salt to taste.
Step Eight
Stir in the heavy cream. Let the soup cook for a few more minutes, allowing it to heat through.
Step Nine
Serve the soup hot, garnished with chopped fresh cilantro. Enjoy your Curried Pumpkin Soup!
