This is a lovely fragrant curried pumpkin soup that is delicious and filling. The chilli and ginger give this an extra depth of warmth that makes it the perfect lunch on those colder days.
This is a great way to use up any leftover pumpkin from Halloween or Samhain celebrations. However, if you stumble across this recipe at a time when pumpkin is not in season you could also make this tasty soup using butternut squash or sweet potato.
I like this to be flavourful as opposed to spicy so I only use one chilli in this recipe and I remove the seeds, however, if preferred you can add more or less. If you needed to you could use powdered chilli and ginger in this recipe if using the fresh ingredients is not convenient. Use one teaspoon of ginger and as much or as little chilli as you desire.
I like my soups to be quite thick, however, if you would rather yours be a thinner consistency just add a little more liquid than I have noted. Alternatively, you may like your soup to be really thick so if this is the case reduce the amount of liquid I use in the recipe. Remember it is always easier to add more than take it away so add your liquid slowly so you do not risk it becoming too watery for your liking.
I have made this in my soup maker multiple times and it is even easier than the on the hob method, just add everything and omit the oil before selecting the ‘smooth’ option. If you like this recipe, you might want to try my Creamy Carrot & Ginger soup which can be found here. If you are looking for other recipes to use up any leftover pumpkins you might have, why not try my Thai Style Curried Pumpkin recipe which you can find here or my Pumpkin & Sage Risotto.
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