Different from all the velvety pumpkin soups out there, this pumpkin soup is light and flavored with spicy curry and chunky potatoes.
Most pumpkin soups are velvety and that’s a perfect way to make a pumpkin soup. I certainly have a few on my blog; Peanut Butter and Squash Soup, Squash Soup with White Beans and Roasted Squash Carrot Soup with Chicken. This recipe, however, is a lighter soup, but still the right ingredients to be comforting.
Images may not always do a dish justice, simply because the true flavor cannot be caught on camera. Honestly, the fact that I am not a professional photographer may also have something to do with that. I am just saying that this soup may not look like much, but I encourage you to make it; it is very flavorful.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Onion – sweet onion, yellow onion or shallot.
- Curry powder – mild or sharp, depending on what you prefer.
- Stock – use vegetable stock and the soup is vegan.
- Pumpkin puree – see this post on how to make that easily. You can of course use store-bought pumpkin puree as well.
- Potatoes – I used Yukon potatoes as they have characteristics of both waxy and starchy potatoes.
- French bread – or any other type of bread you like to use.
- Gruyere cheese – or another melting cheese, like Cheddar, Gouda, Fontina, Raclette cheese.
How to Make Curried Pumpkin Soup with Gruyere Toast
Step 1 – Make pumpkin puree as per these instructions. Or use store-bought pumpkin puree.
Step 2 – Saute the finely chopped onion in olive oil for about 1-2 minutes, until the onion is translucent. Add the curry and saute for a few additional seconds until well-mixed and aromatic.
Step 3 – Peel the potatoes and cut them in 3/4-1 inch cubes and add to the onions, as well as the stock and the pumpkin puree and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are fork tender. This will take about 10 minutes depending on the size of the cubes. You can cook the potatoes a little longer so they may fall apart and bind the soup a little. I prefer to keep the cubes whole.
Step 4 – Make the Gruyere Toast by placing slices of baguette (French bread) in a single layer on a baking sheet and bake for about 7 minutes in a 375 degrees F oven or until toasted. Sprinkle each slice with grated cheese and bake another 5 minutes or until the cheese is melted.
Step 5 – Remove the soup from the heat and divide over 2 bowls or plates. Garnish with some freshly ground black pepper and serve with the Gruyere toast.
If the flavor of this soup is too spicy, because of the amount of curry or because you used the spicy curry instead of the mild – add a little bit of cream and the spiciness will tone down a little.
Curried Pumpkin Soup with Gruyere Toast
Ingredients
For the soup
- 1/4 onion
- 2 teaspoons olive oil
- 1 teaspoon curry powder mild or spicy
- 2 cups stock vegetable
- 2 cups pumpkin puree (NOTE 1)
- 12 ounces Yukon potato (NOTE 2) peeled and cubed
- salty & pepper
For the Gruyere Toast
- 1/2 French bread baguette
- 2 ounces Gruyere cheese grated
Instructions
- Use your home-made pumpkin puree or use pumpkin puree from a can.
- Saute the finely chopped onion in 2 teaspoon3 of olive oil for about1-2 minutes, until the onion is translucent. Add the curry and saute for a few additional seconds until well-mixed and aromatic.
- Peel the potatoes and cut them in 3/4-1 inch cubes and add to the onions, as well as the stock and the pumpkin puree and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are fork tender. This will take about 10 minutes depending on the size of the cubes. You can cook the potatoes a little longer so they may fall apart and bind the soup a little. I prefer to keep the cubes whole.
- Make the Gruyere Toast by placing slices of baguette (French bread) in a single layer on a baking sheet and bake for about 7 minutes in a 375 degrees F oven or until toasted. Sprinkle each slice with grated cheese and bake another 5 minutes or until the cheese is melted.
- Remove the soup from the heat and divide over 2 bowls or plates. Garnish with some freshly ground black pepper and serve with the Gruyere toast.
Notes
- Check out this post on how to make pumpkin puree. You can also use store-bought pumpkin puree.
- Yukon potatoes are semi waxy, semi starchy. If you prefer the cubes of potatoes to fully fall apart you need to select a fully starchy potato like russet. You can also think about keeping the skin on the potato for additional fiber in the soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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