Spicy Pumpkin Soup
Quick and easy Pumpkin Soup in 20 minutes. Fresh ginger, curry powder, and ground cinnamon make this soup deliciously warm and comforting.
Ingredients
- 2 tbsp butter (28g)
- 1 medium onion (chopped)
- 1 inch ginger (minced) (30g)
- 2 cloves garlic (minced)
- 1 tbsp curry powder
- ½ tsp ground cinnamon
- 1 can pumpkin puree (15 oz / 425g)
- 2½ cups chicken broth (600ml)
- 2 bay leaves
- Salt to taste
- ½ cup half-and-half (120ml)
- 2 tbsp pumpkin seeds (toasted) to serve (optional)
Instructions
- Melt butter in a medium sized pot. Saute onion, ginger, and garlic for 2 minutes over medium low heat.
- Add curry powder and ground cinnamon. Stir for another minutes.
- Pour in pumpkin puree and chicken stock. Add bay leaves. Cover and bring to a boil. Reduce heat and simmer for 5 minutes.
- Remove lid, add salt. Give it a stir and turn off the stove.
- Remove bay leaves. Blend the soup with an immersion blender until it is smooth. Turn the stove back on to medium low.
- Pour in half-and-half. Stir to combine. When the soup comes back up to a boil, turn off stove.
- Serve warm in individual bowls sprinkle with pumpkin seeds.
Nutrition
Calories: 178kcal
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