I will not lie: I love pumpkin. In bread, in muffins, in ravioli. In stuffing, biscuits and of course, pie. But one of my favorite ways to use pumpkin is in a hearty yet tender soup perfect for these wintry evenings. Curried Pumpkin Soup is not only tasty, it’s quick and simple. Six ingredients and 30 minutes, along with a hunk of lusty crusty bread and a simple salad, gets you a perfect weeknight meal.
Curried Pumpkin Soup
2 tbsp olive oil or coconut oil
1 small onion, finely chopped
Your favorite curry blend, to taste (I use about 2 tbsp of Penzey’s Curry blend)
1/2 cup peanut butter, preferably the all-natural, unsweetened kind
2 cups pumpkin purée
32 ounces chicken broth or vegetable broth
Heat the oil in a saucepan. Add the onions and cook over medium heat, fairly gently, until the onions are soft – about 5 minutes. Add the curry powder and peanut butter. Stir for a minute or so to soften the peanut butter and mix the curry powder with the oil and onions.
Gradually add the broth, whisking as you add it, to break up the peanut butter if it is lumpy. Add the pumpkin and whisk until the soup is smooth.
Heat through until piping hot.
Serve with your favorite bread. Garnish the soup with a little chopped parsley and/or a sprinkling of roasted pumpkin seeds.