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Curried Pumpkin Soup with Gruyere Toast
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Curried Pumpkin Soup with Gruyere Toast

Author: Marinka
Different from all the velvety pumpkin soups out there, this pumpkin soup is light and flavored with spicy curry and chunky potatoes.
Prep Time5 minutes
Cook Time14 minutes
Pumpkin puree50 minutes
Total Time19 minutes
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Servings: 2 people

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

  1. Check out this post on how to make pumpkin puree. You can also use store-bought pumpkin puree.
  2. 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

Calories: 659kcal | Carbohydrates: 106g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Sodium: 1768mg | Fiber: 14g | Sugar: 17g

Nutrition information is automatically calculated, so should only be used as an approximation.

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