Pumpkin Curry Soup

Autumn colors and flavors are my favorite! This soup fits both, a beautiful pumpkin color, and loaded with a spicy curry flavor…delicious as a starter, or a light lunch. Our plan was to serve this with Naan grilled cheese…keep an eye out for that to come!


We found this fun pumpkin tureen last year for quite a bargain, and finally got to serve, appropriately, Pumpkin soup!We found this fun pumpkin tureen last year for quite a bargain, and finally got to serve, appropriately, Pumpkin soup!

We found this fun pumpkin tureen last year for quite a bargain, and finally got to serve, appropriately, Pumpkin soup!

Ingredients :

2-3 slices Panchetta or bacon chopped into small cubes

1 large onion chopped, small dice

2 cans pumpkin purée (not pie filling)

3-4 cups chicken broth

1 bay leaf

2 teaspoons each: brown sugar, curry powder

1/2 teaspoon each: nutmeg, white pepper, ground coriander, dried parsley, salt

1/2 cup half n half

Directions :

▪︎In a large saucepan, fry pancetta or bacon until crispy, remove from pan.

▪︎ Use 2-3 tablespoons of pancetta fat and cook onion slowly on low until caramelized (about 25 minutes). Add spices, pumpkin and bring to low simmer.

▪︎ Add half n half, If it seems too thick, you can add more chicken broth. I’ve also used coconut milk instead of half n half, which was delicious too.

▪︎ Garnish with fried pancetta pieces, green onions chopped, or whatever sounds good to you…

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