| Prep: 15 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 219 | 14g | 9g | 14g |
| sugars | fibre | protein | salt |
| 4g | 1g | 8g | 0.54g |
Among the many recipes I’ve come across in my culinary journey, I hold a special place in my heart for the subtly sweet yet tangy Pumpkin Soup with Curry Leaves. A seamless blend of nuanced flavors, this delectable soup draws its inspiration from traditional Indian cuisine while offering a delightful twist of autumnal magic with the incorporation of farm-fresh pumpkin.
This Pumpkin Soup with Curry Leaves pays homage to my love for hearty and wholesome recipes that harken back to my roots in Montana, while venturing into exciting culinary territories with new flavors. Let me walk you through why I hold this recipe close to my heart – and why I believe it will soon earn a special place in your repertoire, too.
Crafted with Care
The joy of this soup lies in the fusion of simple, high-quality ingredients, each contributing a unique flavor profile that melds beautifully into a warming bowl of soul food. The fresh pumpkin provides a sweet base, elevated by the pungency of onions and garlic, the warmth of curry powder and turmeric, and the distinct, almost citrusy flavor of the curry leaves.
Finishing the soup with a generous pouring of coconut milk infuses creaminess, while the splash of lemon juice and sprinkling of cilantro brightens and freshens the whole dish – a practice reminiscent of my frequent tangling with huckleberry pies back in my Montana days.
Health & Happiness in a Bowl
Beyond the deeply satisfying taste, another reason why I love this Pumpkin Soup with Curry Leaves is due to its impressive nutritional benefits. Pumpkins, in their humble nature, are packed with Vitamin A, beneficial for eye health, and high in fiber which promotes good digestive health. Combining it with curry leaves, an amazing source of iron and folic acid, this soup helps boost your immunity, aids in digestion, and contributes positively to heart health.
The inclusion of coconut milk not only makes the soup creamier and more flavorsome, but it also brings a dose of healthy fats into the dish, offering longer satiety and aiding in weight management. It’s not something you find in every recipe – it’s one of the reasons why this particular recipe is so special.
If you’re interested in diving deeper into the health benefits of pumpkins, you might like to read more about it on the WebMD site. For a deeper understanding of the curry leaves, you can take a peek at this comprehensive article on Healthline.
Dining Companions
While this soup can well stand on its own as a starter or even a light meal, it also partners wonderfully with a variety of dishes. The robust flavors found in this soup accompany especially well with crusty breads, grain-based salads, and roasted white meats, such as my signature bison burgers or venison steaks. Consider this a hearty, refreshing, and comfortingly familiar companion to your favorite dishes.
There is an undeniable joy in discovering a recipe that not only brings delight to your taste buds but also nourishes your body and soul, and for me, that’s this Pumpkin Soup with Curry Leaves. Give it a whirl, and enjoy the journey of flavors it offers – I have a feeling you just might end up loving it as much as I do.
What You’ll Need
- 4 cups fresh pumpkin, peeled and chopped
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 10-12 fresh curry leaves
- 4 cups chicken stock or vegetable stock
- 1 cup coconut milk
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh cilantro, chopped (for garnishing)
Method
Step One
Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and garlic to the pot. Cook these ingredients until they’re soft and fragrant, which should take about 5 minutes.
Step Two
Add the fresh pumpkin to the pot, and cook it with the onion and garlic for about 10 minutes. As the pumpkin cooks, stir the mixture occasionally to prevent it from sticking to the bottom of the pot.
Step Three
Stir in the curry powder, turmeric, and fresh curry leaves. Let these ingredients cook together for a couple of minutes so that the flavors can meld together.
Step Four
Pour in the chicken or vegetable stock and bring the soup to a gentle simmer. Allow the soup to cook for about 20 minutes, or until the pumpkin is tender.
Step Five
Once the pumpkin is tender, use an immersion blender (or regular blender) to puree the soup until it is smooth.
Step Six
Add the coconut milk to the pot and stir well to combine it with the pureed soup. Add salt, pepper, and lemon juice to taste. Let the soup simmer for an additional 5 minutes.
Step Seven
Before serving, garnish the pumpkin soup with freshly chopped cilantro. Enjoy your Pumpkin Soup with Curry Leaves while hot.
