Curried Pumpkin Soup with Crème Fraiche

Cooking for a Crowd, Recipes, Weekend Cooking, Worknight Dinners
curried pumpkin soup
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curried pumpkin soup

Last week I wrote a series of Thanksgiving side dish recipes for Craft Magazine. It was a fun series, and one that challenged me because all of the recipes had to be gluten-free.

I don’t have any dietary restrictions or sensitivities (unless you count the fact that I hate chocolate and peanut butter together. I do. I know I’m a freak of nature) so I rarely pay attention to whether or not my recipes are gluten free.

Even so, sometimes it’s fun to think outside the box, especially when you’re facing the biggest food holiday of the year. So, if you have time, visit the Thanksgiving series on Craftzine.com for more holiday inspiration.

In the meantime, I’m going to tide you over with a creamy soup, a thick consistency that tastes so much more indulgent then it is.

Curry lends a deep, earthy and exotic flavor and a dollop of creme fraiche is all this soup needs to be an elegant starter to your Thanksgiving dinner.

curried pumpkin soup

Curried Pumpkin Soup with Crème Fraiche
Author: 
Recipe type: Cooking for a Crowd, Worknight Dinners, Weekend Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2 Tablespoons butter
  • ½ medium onion, finely diced
  • 1 Tablespoon fresh ginger, minced or 1 teaspoon ground ginger
  • 2 Tablespoons curry powder
  • 2 cups chicken or vegetable stock
  • 2 15-ounce cans unsweetened pumpkin puree
  • 1 cup reduced fat (2%) milk
  • Pinch cayenne pepper
  • Crème fraiche
Instructions
  1. In a heavy-bottomed 3- or 4-quart stockpot, melt butter over medium-high heat, or until it becomes fragrant. Add onions and sauté until they become tender and just translucent. Add ginger and curry powder and stir to combine. Let cook another 2-3 minutes so that flavors can blend.
  2. Step 2: Add pumpkin and stock, and with a sturdy whisk, stir until combined. Bring the pot to a simmer over medium-high heat. Reduce heat to low and let cook for about 20 minutes, stirring occasionally. Turn off heat, add milk and cayenne pepper, and stir until blended.
  3. Serve topped with crème fraiche, if desired
 

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7 Comments

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  • Reply
    Joanne
    November 15, 2010 at 8:56 pm

    You never know who’s going to show up to dinner so I love having gluten free recipes on hand. This soup looks delicious! That pumpkin/apple combo looks fantastic. And if you ever want to send me any Reese’s that you get. Totally fine by me.

  • Reply
    Heidi Renée
    November 15, 2010 at 7:26 pm

    I’m making this for dinner tonight!

  • Reply
    Cookin' Canuck
    November 15, 2010 at 5:49 pm

    The curry is such a great addition to this soup. What a beautiful color!

  • Reply
    Farrah
    November 15, 2010 at 3:47 pm

    Sounds delicious and so easy. I hate how many pumpkin recipes are so sweet. I’m psyched to make this one with curry. Thanks for sharing, M!

  • Reply
    daryl
    November 15, 2010 at 3:18 pm

    that looks amazing and I wish I had some right now.

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