While usually Pumpkin soups are very simple, I chose to make a Curried Pumpkin Soup where I added different spices from around the world (still the process of making is very simple).
You get both silky smoothness as well as different layers of flavours. The Honey and vinegar added after the soup has been cooked provides a balance between sweetness and tanginess.
This one was made for a party of 20 people and the guests where really pleased!
Curried Pumpkin Soup
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Set a large pot over low-medium heat and let it heat up for 1-2 minutes. Add the oil let this heat up for 1 minute. Add the onions and curry powder and sauté for 3 minutes until softened, not browned. Add the garlic and the ginger and sauté for a further minute.
Add the Pumpkin cubes in the pot, turn up the heat and continue sautéing for 5 minutes.
With the heat set to high add to the pot the chicken broth, orange juice and the bay leaves, top up with water (if necessary) to cover 3 cm above the pumpkin, and bring to a boil. Turn the heat to low and simmer, uncovered, for 30 minutes until the pumpkin is soft. Check doneness with a fork. Add the honey and vinegar, season with the salt and pepper and give it a final stir.
Take the pot off the heat, remove and discard the bay leaves and with a handheld blender blend until smooth.
Serve in individual bowls, drizzle with olive oil, sprinkle with sesame seeds and optionally add a small scoop of yoghurt in the middle of the bowl.