When the kids are busy carving pumpkins tonight, use any extra to make a pot of soup – curried pumpkin soup is delicious and convenient, providing a sippable meal if you take it with you in an insulated to-go mug. It also freezes well, so you can have dinner taken care of on a cold night down the road. If you don’t have pumpkin, try swapping other winter squash, like acorn or butternut.
Easy Curried Pumpkin Soup
Adapted from AllRecipes
6 cups chicken or vegetable stock
1 small pumpkin, peeled and cubed (about 4 cups)
1 onion, chopped
1 tsp. curry powder or paste
1 garlic clove, crushed
salt and pepper
1/2 cup cream or coconut milk
plain yogurt or sour cream, for serving (optional)
In a small pot, heat the stock, pumpkin, onion, curry paste, garlic, salt and pepper. Bring to a boil, reduce heat to low, and simmer for 20-30 minutes, or until the pumpkin is very soft.
Puree the soup in batches in a blender or with a hand-held immersion blender right in the pot. Stir in the cream or coconut milk. Serve hot, topped with plain yogurt or sour cream, if you like. Serves 4-6.