Hearty Grilled Curried Pumpkin Soup Recipe
This hearty soup combines the smoky flavor of grilled pumpkin with a fragrant blend of curry spices, finished with a touch of cream for a wonderfully comforting meal.
Equipment
- Charcoal grill
- Chimney starter
- Cooking grate
- Large Dutch oven
- Blender
- Paring knife
- bowls
Ingredients
Main Ingredients
- 2 medium sugar pumpkins halved and seeded
- 2 tablespoons butter melted
- 1 tablespoon olive oil
- 1 large yellow onion chopped medium
- 1 tablespoon fresh ginger minced
- 2 teaspoons yellow curry powder
- 1 teaspoon whole mustard seeds
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 6 cups chicken stock low sodium
- 1/4 cup heavy cream
- Kosher salt
- black pepper freshly ground
- 1/2 cup sour cream
- 1/4 cup fresh cilantro chopped, for serving
Instructions
Instructions
- Light charcoal and preheat the grill; brush pumpkin halves with melted butter, season with salt and pepper. Place pumpkin over the cool side of the grill, cover, and cook until tender (45-60 minutes), then remove and scoop out the flesh.
- Heat olive oil in a large Dutch oven; sauté onions until softened, then add ginger and spices, cooking until fragrant for about 30 seconds. Stir in chicken stock and pumpkin, bring to a boil, then reduce heat and simmer for 15 minutes.
- Working in batches, puree the soup in a blender until smooth, then return to the Dutch oven. Stir in heavy cream and cook until warmed through; season with salt and pepper to taste.
- Ladle the soup into bowls and garnish each serving with a dollop of sour cream and chopped fresh cilantro.
Notes
Grilling the pumpkin adds a unique smoky depth to the soup. For a vegetarian option, use vegetable stock instead of chicken stock.