Few things make cold winter months more palatable like a big bowl of hearty soup. In this short cooking video, Sonima chef Laurent Large demonstrates how to make a curry pumpkin soup in just a few simple steps.Savor the flavorful blend of spices as you allow this soup to warm your body from the inside out. Plus, the healthy ingredients of this creamy dish (which, incidentally, does not contain cream) will leave you feeling clean and satisfied.
Feel free to personalize the recipe by adding your own touch of cheese, tofu, or any other flavors that will satisfy your palate.
Related: A Healthy Creamy Tomato Soup
Photos by: Ben Gately
- 2 pounds (or 1.5 lb cubes) whole pumpkin
- 3 medium leeks
- 1 white onion
- 4 cloves garlic
- 2 tablespoons ghee
- 3 cups vegetable stock (or water)
- 1/2 cup goat yogurt (or 3 tablespoons mascarpone)
- 2 tablespoons yellow curry powder
- 6 seeds cardamom
- 1 bay leaf
- To taste salt & pepper
Clean all the vegetables. Peel and slice the onion, leek, and cut the pumpkin into cubes.
Put the ghee in a casserole on medium heat, and then add the sliced onion and garlic cloves. Stir for about four minutes without coloration.
Add the leeks. Stir for three minutes, and then add the pumpkin. Mix well.
Add the curry, cardamom, and bay leaf. Stir for one minute and add vegetable stock, salt, and pepper.
Bring the soup to a boil, and then reduce the heat and cook it for about 40 minutes. Stir from time to time so it des not burn on the bottom.
Take the bay leaf out of the vegetable mixture and blend the soup in the blender. Add the goat yogurt. The soup should have a creamy look and texture. Adjust seasoning if needed.
- Total Fat
- Saturated Fat
- Dietary Fiber