Curried Pumpkin Soup

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Curried Pumpkin Soup

  • 1 tbsp cooking oil
  • 1 medium yellow onion, sliced thin
  • 3-4 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 can (30 oz) pumpkin
  • 2 cups chopped carrots
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 4 cups vegetable broth
  • salt and pepper

Cashew Cream

  • 1 cup cashews, soaked for 30 minutes in hot water
  • ½ cup warm water
  • 2 tbsp fresh lemon juice
  • 2 tsp apple cider vinegar
  • ½ tsp salt


  • In a large pot, heat oil over medium-high heat.
  • Add onions, and saute until onions are translucent
  • Add minced garlic and ginger and saute another minute
  • Add carrots, curry and cumin and continue to saute until the carrots soften slightly
  • Add vegetable broth, and bring to a boil. Cook 5 minutes or so to allow the carrots to soften further
  • Add pumpkin. Reduce heat, cover, and simmer for 20 minutes
  • Remove from heat to allow soup to cool
  • Combine all the ingredients for the cashew cream in a blender and puree until smooth.
  • Once the soup has cooled, blend in a blender or use an immersion blender to puree until smooth.
  • Stir in half the cashew cream.

Garnish with remaining cashew cream.

Adapted from