Continuing on down my soup train, I bring you this Savory Pumpkin Soup. It manages to be creamy without any dairy or alternative milks and gets some great layers of flavor from additional veggies, red curry paste, some turmeric, and brown sugar substitute. This one is perfect for keeping you (and your guests) warm.
What You Need to Make Savory Pumpkin Soup
Ingredients
- Onion – You can use either red or white onions for this recipe. While they have variations in flavor, both are good with the rest of this ingredient list.
- Celery – This was about 3 stalks.
- Carrot – This was about 3 medium to large carrots.
- Avocado Oil – This is just for sautéeing the veggies. You can use regular Olive Oil if you prefer. I just wouldn’t use Extra Virgin Olive Oil for this purpose.
- Kosher Salt – I would start with the recommended amount, but you can (as usual) adjust to taste.
- Ground Black Pepper – As with the salt, I’d say to start with the amount in the recipe and then add more if you like after taste testing the soup.
- Turmeric
- Red Curry Paste – I just use 1 whole 4-ounce jar. Easy measuring. 🙂
- Pumpkin Purée – This recipe uses 1 large can. Note: I’m sure you’re tired of hearing this by now, but . . . make sure you grab pumpkin purée and not pumpkin pie mix.
- Swerve Brown – You could also use another brown sugar substitute of your choice. Others that I’ve worked with are Sukrin Gold and Lakanto Golden Monkfruit.
- Broth or Stock – I use store bought Chicken Broth or my Homemade Chicken+ Broth. However, you can use Vegetable Stock if you’d like to keep this soup vegetarian.
Equipment
- Cutting Board – For dicing the veggies.
- Chef’s Knife – For dicing the veggies
- Measuring Cups
- Measuring Spoons
- Dutch Oven or Large Pot
- Rubber Scraper – Or other stirring utensil
- Immersion Blender (a.k.a. Stick Blender)
Getting Started with Making Savory Pumpkin Soup
Vegetable Prep
This Savory Pumpkin Soup is perfect for some advanced prep work if you need to space things out. I’m specifically talking about dicing the vegetables. We’ll start things off by dicing 1.5 cups of Onions (about 180 grams // 6 ⅜ ounces), 1.5 cups of Celery (about 180 grams // 6 ⅜ ounces), and 1.5 cups of Carrots (about 180 grams // 6 ⅜ ounces).
Set them aside or store them in zip top bags in the refrigerator until you are ready to cook.
Cooking the Soup
Before you start cooking, get the rest of your ingredients out and close at hand. The cooking part goes pretty quickly, so it’s better to have everything ready to put into the pot.
In a Dutch oven or other large pot, we’ll heat 1 – 2 tablespoons of Avocado Oil over medium high heat. Once heated, we’re going to sauté the onions, celery, and carrots until they are softened. (About 8 minutes.)
Next we’ll add in the seasoning–1 teaspoon of Kosher Salt, 1 teaspoon of Ground Black Pepper, 1 teaspoon of Turmeric, and 4 ounces (1 jar) of Red Curry Paste. You’ll want to stir continuously to distribute the seasoning you just added throughout the veggies. Then we’ll continue cooking the mixture for another 3 minutes.
After that, we’ll add in 29 ounces of Pumpkin Purée and ¼ cup of Swerve Brown (or another brown sugar substitute of your choice). Again, you want to stir until everything is evenly distributed and then pour in the 6 cups of Broth or Stock.
After you stir it well, you’ll need to bring the soup to a boil. Then we reduce the heat, cover the pot, and allow it to simmer for another 30 minutes.
Finishing the Savory Pumpkin Soup
Although the soup would be quite tasty at this point, we’re going for a smoother, creamier texture. That means we’ll use an immersion blender to lightly purée the soup. You could also do this in a blender or food processor but would likely need to work in batches.
Serve warm.
You can also make this in advance and then store it in the fridge. In this case, just heat it up either in a crockpot or on the stove until heated through.
Related Recipes
Interested in some other soup recipes? You may want to try my:
- Roasted Tomato Poblano Soup
- Leek and Cauliflower Soup
- Kitchen Sink Beef and Vegetable Stew
- Chilled Zucchini Cubanelle Soup
Looking for a homemade base broth for the soup of your dreams? Check out my Homemade Chicken+ Broth.
Perhaps some other pumpkin recipes are what you’re looking for? If so, check these out:
Savory Pumpkin Soup
Ingredients
- 1.5 cup Onion Diced. 180 grams // 6 ⅜ ounces. Red or white.
- 1.5 cup Celery Diced. 180 grams // 6 ⅜ ounces
- 1.5 cup Carrot Diced. 180 grams // 6 ⅜ ounces
- 1 – 2 tablespoons Avocado Oil Or Olive Oil
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Turmeric
- 4 ounces Red Curry Paste 1 jar
- 29 ounces Pumpkin Purée 1 large can
- ¼ cup Swerve Brown or other brown sugar substitute
- 6 cup Broth or Stock I use Chicken Broth or my Homemade Chicken+ Broth. But you can use Vegetable Stock if you’d like to keep this vegetarian.
Instructions
- Dice 1.5 cup Onion, 1.5 cup Celery, and 1.5 cup Carrot, set the aside, and get the rest of your ingredients measured and placed nearby.1.5 cup Onion, 1.5 cup Celery, 1.5 cup Carrot
- In a Dutch Oven or Large Pot, heat 1 – 2 tablespoons Avocado Oil over medium high heat. Sauté the onions, celery, and carrots until softened. About 8 minutes.1.5 cup Onion, 1.5 cup Celery, 1 – 2 tablespoons Avocado Oil, 1.5 cup Carrot
- Add in 1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, 1 teaspoon Turmeric, and 4 ounces Red Curry Paste. Stir continuously to combine and continue cooking for another 3 minutes.1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, 1 teaspoon Turmeric, 4 ounces Red Curry Paste
- Add in 29 ounces Pumpkin Purée and ¼ cup Swerve Brown. Stir until they’re evenly distributed. Then pour in 6 cup Broth or Stock.29 ounces Pumpkin Purée, ¼ cup Swerve Brown, 6 cup Broth or Stock
- Stir well and bring to a boil.
- Reduce the heat, cover, and simmer for another 30 minutes.
- Use an immersion blender to lightly purée the soup.
- Serve warm.
Equipment
- Measuring Cups
- Measuring Spoons
- Dutch Oven Or Large Pot
- Rubber Scraper Or other stirring utensil
- Immersion Blender a.k.a. Stick Blender
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