WEEKDAYS 1e|12c|p

Spiced Pumpkin Soup with Curried Creme Fraiche

Clinton Kelly
Servings: 6
30 to 60 min

This tasty dish is just the thing to warm you up in this cool fall weather.

  • Ingredients
  • step-by-step directions
Spiced Pumpkin Soup with Curried Creme Fraiche
  • For the Pumpkin Soup:
  • 4 tablespoons unsalted butter
  • 2 medium yellow onions (chopped)
  • 2 teaspoons minced garlic
  • 1/4 teaspoon chili flake
  • 1 teaspoon ground coriander
  • pinch cayenne pepper (optional)
  • 3 (15 oz) cans pumpkin or 6 cups chopped roasted sugar pumpkin
  • 5 cup chicken (or vegetable) stock
  • 1/2 cup brown sugar
  • 1/2 cup heavy cream
  • For the Curried Creme Fraiche:
  • 1 cup creme fraiche (or sour cream)
  • 1 teaspoon curry powder
  • 1 teaspoon brown sugar
  • large pinch salt
  • For the Pumpkin Soup: Melt the butter in a large saucepan over medium heat. Add the onions and garlic and sweat gently, making sure not to brown. Stir in the spices and toast until fragrant, about 1 minute.
  • Add the pumpkin and stir to incorporate. Then add the stock and bring up to a simmer. Let cook for 10-15 minutes, until the soup is a creamy consistency.
  • Work in batches and carefully blend the soup into a silky consistency. Return to the pot and bring back up to a simmer. Turn the heat off and stir in the cream and sugar, and season with salt. If a little too spicy, add more cream or a touch of milk to mellow the flavor.
  • For the Curried Creme Fraiche: Then stir in the curry powder, sugar and salt into the creme fraiche. 
  • Serve the hot soup with a dollop of the cold creme fraiche for a nice temperature contrast.
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