- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves minced garlic
- 2 teaspoons curry powder
- 1/2 teaspoon ground coriander
- Pinch ground cayenne pepper
- 1 can (796 mL) of 100% pumpkin purée
- 1 container (900 mL) vegetable broth
- 2 cups milk
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- Pumpkin seeds (for sprinkling)
I am a basic white girl. I love pumpkin everything and I am not ashamed! This is my favourite soup recipe and it tastes even better in the fall. Let’s get started!
Note: you’ll need two big pots for this recipe.
Start by melting the butter in a pot over medium-high heat. Add the onion and garlic and let them cook, stirring often. Add the spices and stir for a little longer.
Then, add your can of pure pumpkin and the container of vegetable broth.
Here comes the fun part: transfer the boiling-hot soup into a blender (only filling the blender about half-way each time). Do this in batches until all of the soup has been blended.
I know it looks kind of gross right now, but I swear it’s delicious. Just keep going!
After the blended soup is in it’s new pot on the stove over medium heat, add the milk, brown sugar, and cream. Let this simmer for about 10-15 minutes.
Sprinkle on some pumpkin seeds and you’re good to go! Perfect for a cozy night in on a cool Fall night.
Photo credit: Lori Market