Pumpkin Curry Soup with Cranberry Relish
There is no denying I love a good spice blend. Layers of flavors, that dance around the star ingredient.
I came across a few variations of a pumpkin curry soup and knew immediately that I wanted to try making it my own.
I had previously purchased some pumpkins, roasted and peeled and then pureed them. So, I was excited to have fresh pumpkin puree for this recipe. You can read my how to here Homemade Pumpkin Puree.
This weekend, Hussein and I got to enjoy a spectacular event at my friend Lena’s Friendsgiving in Portland.
The dinner was incredible and our salmon was topped with a cranberry relish that I could not get enough of. I made the relish to top this pumpkin soup and to my delight it made the perfect garnish and so my Pumpkin Curry Soup with Cranberry Relish was born!
Thanks for the inspiration, Lena 🙂
This recipe is sponsored by Fred Meyer Stores. I shop at Fred Meyer every week, so I was super excited about the opportunity to work with them! Thanks, Fred Meyer Stores! 🙂
Here is my recipe:
- 1 large onion peeled, finely chopped
- 2 cups shredded carrots
- 1 orange bell pepper, finely chopped
- 3 large cloves garlic, peeled and minced
- 2 cups pumpkin puree
- 5 cups low sodium vegetable stock
- 2 tablespoons extra virgin olive oil
- 1 cup heavy cream
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground white pepper (can use black pepper)
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- 2 teaspoons kosher salt
- 1/2 teaspoon ground Cayenne pepper
- 1/4 teaspoon ground nutmeg
- Cranberry Relish
- 1 cup fresh cranberries
- 1 navel orange, peeled and quartered
- 1 granny smith apple, peeled, cored, quartered
- 1 tablespoon orange zest
- 1/2 teaspoon kosher salt
- 3 tablespoons sugar
- Pepitas (pumpkin seeds), fresh parsley, cream (like Mexican crema) for garnish
- In a large pot, heat olive oil. Add chopped onion, carrots, garlic and bell pepper. Saute for 5 minutes.
- Add the spices to the vegetables. Stir well.
- Stir in the pumpkin puree and vegetable stock. Allow to simmer for 10 minutes.
- Gently stir in the heavy cream.
- Allow to simmer on low heat for another 20 minutes.
- Meanwhile, make the cranberry relish.
- In a food processor, pulse together cranberries, orange, apple, salt and sugar until combined and finely minced.
- Place relish in the refrigerator.
- Taste the soup and adjust seasoning if needed.
- Use an immersion blender to blend the soup until smooth.
- Top the soup with cranberry relish, crema, parsley and pepitas
- Enjoy! 🙂
After watching your presentation at our high school this week, I made a batch of the Curry Pumpkin for dinner the day after Thanksgiving and it was a big hit! Tasted great! Thanks for the recipe.
Hi David, I am so glad you enjoyed it 🙂 Best to you and yours this holiday season!