Curry Pumpkin Soup
Rich, creamy, malaysian curry powder spiced curry pumpkin soup is the perfect one pot dish for fall, ready in under 30 minutes.
1 tbsp RawSpiceBar’s Malaysian Curry Powder
3 cups cooked pumpkin flesh
2 tbsp olive oil
2 cloves garlic, minced
1 yellow onion, chopped
3 cups chicken stock
Kosher salt, to taste
1/2 cup cream or yogurt, optional
1. In a heavy pot heat oil and add onions and cook, 5-6 minutes until translucent. Add pumpkin, garlic & malaysian curry powder and cook, 3-4 minutes.
2. Move batches to food processor or blender and pulse until smooth, then move back to pot.
3. With heat on low, add chicken stock. Turn heat to high and bring to a slow boil, then reduce heat, add cream if desired and let simmer, 10-15 minutes. Top with yogurt or cream to serve & enjoy!