Name: Curried Pumpkin Soup | Epicurious
Cook time: 20 min
Total time: 50 min
Yield: Makes 10 to 12 servings
Ingredients: 2 medium onions, finely chopped (2 cups); 2 tablespoons unsalted butter; 2 large garlic cloves, minced; 1½ tablespoons minced peeled fresh ginger; 2 teaspoons ground cumin; 1 teaspoon ground coriander; ⅛ teaspoon ground cardamom; 1½ teaspoons salt; ¾ teaspoon dried hot red pepper flakes; 2 (15-oz) cans solid-pack pumpkin (3½ cups; not pie filling); 4 cups water; 1½ cups reduced-sodium chicken broth (12 fl oz); 1 (14-oz) can unsweetened coconut milk (not low-fat); ¼ cup olive oil; 2 teaspoons brown mustard seeds; 8 fresh curry leaves

Our best pumpkins recipes Two bowls of curried Pumpkin soup with glasses of wine on the side.

Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton

The flavor combinations in this creamy yet light soup are complex, but making it is very easy. Like the best appetizers, the soup wakes up the palate and is not too filling.

Cooks' note:

Soup can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.

Recipe notes

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