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Pumpkin-Curry Soup


  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 6 to 8 (makes about 10.5 cups) 1x

Ingredients

Scale
  • 1 medium yellow or white onion, chopped (about 2 cups)
  • 2½ teaspoons finely chopped garlic (2 to 3 cloves)
  • 2 teaspoons freshly grated ginger
  • 5½ cups water
  • 4 ribs celery, sliced (about 2 cups)
  • 2 cups chopped tomatoes
  • 1½ cups corn kernels
  • 1 tablespoon curry powder
  • 5 cups peeled, seeded, and cubed kabocha squash (see Notes)
  • ½ cup coarsely chopped fresh basil leaves

Instructions

  1. Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion, and cook while stirring for 3 minutes, adding a little water as needed. Add the garlic and ginger, and cook while stirring for another minute, still adding water as needed.
  2. Add the 5½ cups water, celery, tomatoes, corn, and curry powder, and stir. Bring to a boil. Reduce the heat to medium-low, and cook uncovered for 5 minutes. Add the squash and cook for another 10 to 15 minutes, or until the squash is tender but not mushy.
  3. Stir in the fresh basil. Serve as is, chunky with broth, or blend a portion (or all) of the soup for a creamier base (see photos below). Eat as is or garnished with additional chopped basil and/or black pepper.

Notes

Squash types: You can really use any type of winter squash for this recipe, including butternut and acorn, but I used Kabocha. It has a sweet and nutty flavor. You can also use half squash and half sweet potato/yam if you like.

Cutting squash: There are so many different techniques to cut winter squash! Kabocha squash is very hard, so if you have not cooked with it before, you may want to watch a video or two on YouTube to give you some pointers. The skin of Kabocha squash is edible, but I peel it off for this recipe. Because it’s so hard, it’s important to be safe during cutting, so please check out a video first.

Curry powder: I used a medium curry powder, but feel free to use a mild or hot curry powder, depending on your spice preference.