I know, I know, I know. It’s winter. Pumpkin recipes are usually best left for fall. But you see, this past fall, I stocked up on canned pumpkin and actually made a lot less pumpkin dishes than I anticipated making. So alas, here it is January and I find myself with a whole lotta pumpkin. So what’s a girl to do? I’ve had my fill of pumpkin pie, pumpkin cookies, pumpkin bread and pumpkin muffins so the next logical thing, in my mind anyway, was to make pumpkin soup. Velvety, luscious, pumpkin soup with a bit of spice from red curry and a touch of sweetness from coconut milk to be more exact.
I actually got this idea from a friend. She tried a curried pumpkin soup at a local restaurant and raved and raved about how good it was. I told her that I would try to make it and put it on the blog. This was a couple months ago, you know, back when pumpkin dishes were all the rage. But not one to go back on my word, I did make this soup and now after I’ve made it I am beginning to wish that I had bought even more pumpkin.
LoveYourHeartBlogNovember 8, 2014 at 10:59 am
This sounds fantastic! Can’t wait to try it when the weather cools down a bit here in Florida! I am hoping I can make a low-sodium version of it.
stephanieJanuary 23, 2011 at 7:15 am
I had all of these pumpkins left over from Hallowe’en and this recipe was perfect! I’m roasting one in the over right now!
Chez UsJanuary 22, 2011 at 11:07 am
I love pumpkin soups but have never put curry with it; which is a sin in itself. Sounds delicious.
JulieJanuary 21, 2011 at 8:53 am
Sounds so good! I can’t wait to try it! :)