Curried pumpkin & carrot soup

It’s September, so fall is here! The weather is getting cooler here in northern France; it’s in the low sixties on average and I love it. Unfortunately, I forgot my nice fall jacket in the train yesterday. All these aller-retours to work are making me a little goofy. But, who needs a jacket when they can make soup?

Fall means that pumpkins are starting to show up at the farmers markets, and what better to make with pumpkin than soup? The carrots that I had had for over a week were begging to be used as well. If weather is cooling down for you, this nice soup will warm you right up.

Here’s what you need:

  • 1 small pumpkin
  • 2 medium carrots
  • 1 onion
  • 2 cloves garlic
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon garam masala
  • 1/8 teaspoon ground ginger
  • 5 cups water*
  • 1 vegetable bouillon cube
  • 1/2 cup cream (optional)

Here’s what to do:

  1. Peel the pumpkin, carrots, onion, and garlic and cut them all into small chunks.
  2. In a large stockpot, heat the oil over medium high heat. Add the onion and cook, stirring often, until translucent, about 3 minutes.
  3. Add the garlic and cook for 1 minute. Add the curry powder, garam masala, and ginger and cook for 1 minute, or until the spices are fragrant.
  4. Add the pumpkin and carrot and stir everything together. Pour the water over the vegetables – *make sure that the water covers the vegetables by about an inch, you may need to adjust depending on the size of your pumpkin – and add in the bouillon cube. Stir and bring to a boil.
  5. Turn the heat down to medium low and simmer until vegetables are tender, about __ minutes.
  6. Take the pot off the heat. Using an immersion blender, mix until the soup is smooth. Season with salt and pepper as necessary. Stir in the cream (optional).

Bon appétit! 


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