This is a hearty pumpkin soup, garnished with a bit of bacon and chives for added flavor! Curry and cumin give it some warmth and a subtle flavor but are not distinct enough to make this a ‘curry’ flavored dish.
- 1 little sugar pumpkin (about the size of a cantaloupe)
- 3+ cups vegetable or chicken broth (more for a thinner soup, less for a chunky pumpkin stew)
- 1/2 onion, chopped
- 1 Tbsp butter, olive oil or other fat
- 1/2 tsp curry
- 1/2 tsp cumin
- 1/2 cup heavy cream, milk or coconut milk
- Salt & pepper to taste
- Bake your pumpkin by slicing it in half, cleaning out the seeds, de-stemming and putting it cut-side down in a baking dish with some water, ~45mins on 350* (I did this a day or two in advance when I was baking other veggies). Peel and discard skin.
- Sauté onions in butter or oil until translucent and soft
- Add curry and cumin and sauté for another minute
- Add pumpkin pulp, chicken broth and bring to a boil
- Reduce heat and simmer for 10 mins
- Remove from heat and use an inversion/hand blender directly in pot until soup is smooth
- Stir in cream
- Add salt & pepper as needed and garnish with crumbled bacon and chives
Paleo tip: For ‘true’ paleo, omit dairy items and instead use coconut fat and coconut milk.
Super mom tip: You guessed it – it’s ‘freezable’! 🙂