Curry Pumpkin Soup Recipe
Big Horn's Curry Pumpkin Soup recipe melds scrumptious, pumpkin-y fall flavors with our Ultra-Premium EVOO's velvety richness, and is rounded out with an unforgettably warm, well-balanced curry spice blend.
What's more is that this recipe isn't complicated to make! It's all about the ingredients - and once you've gathered them - you'll be cruising towards home-cook hero status on easy street!
Many thanks to one of Big Horn's original owners, Mercedes, for this recipe of hers!
Ingredients:
- 2 Tbsp Big Horn UP Extra Virgin Olive Oil (The Mild, Medium, or Robust will all work! The choice is up to your taste buds. :) )
- 1 Tbsp Cumin Seeds
- 3/4 Tsp Sea Salt
- 1 Onion (diced)
- 1 Carrot (diced)
- 6 Garlic Cloves (chopped)
- 1 Inch Fresh Ginger (peeled and chopped)
- 2 Tbsp Ground Coriander
- 1 Tsp Ground Turmeric
- 1 Tsp Ground Cinnamon
- 1 Tsp Nutmeg
- 1/4 Tsp Cayenne Pepper
- 1: 29 oz. Can Pumpkin Purée
- 4 Cups Low Sodium Chicken Broth
- 1: 14 oz Can Coconut Milk
- 2 Tbsp Maple Syrup
- 1/4 Cup Fresh Cilantro (chopped)
- Pepitas (to garnish)
Instructions:
Step 1: Heat 2 tbsp olive oil in a pot over medium high heat.
Step 2: Add cumin seeds and toast 1 minute.
Step 3: Add onion, carrot, and sea salt.
Step 4: Sauté for 5 minutes.
Step 5: Stir in garlic, ginger, and spices.
Step 6: Cool for 2 minutes.
Step 7: Add pumpkin, coconut milk, and maple syrup and cook for another 3 minutes to heat through.
Step 8: Pour into bowls and serve with pepitas and fresh cilantro.
