We have been loving soups at casa M&M lately - a clear indication that autumn is on its way! This curried pumpkin soup is a favourite for many reasons - the taste of course is one, but also the mere simplicity of it. When pumpkins are in season you can pick them up at the markets really inexpensively and just cook up a huge batch and freeze some for later.
I've gone for traditional curry flavours in this soup and they marry so well with the sweet pumpkin. I've taken the liberty to add some B12-enriched nutritional yeast, but you can certainly leave this out if you prefer. Be bold with those spices though, the pumpkin can definitely handle them!
Curried Pumpkin Soup
700g - 1 kg peeled and roughly chopped butternut pumpkin
2 small brown onions, chopped
1 teaspoon ground coriander
1 teaspoon black mustard seeds
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 teaspoon grated fresh ginger
ground black pepper
water or vegetable stock
2 tablespoons nutritional yeast, optional
1 tablespoon tamari
1. You can start by cooking the onions in a bit of oil, if you wish, but I usually take a short cut and just plonk everything except the nutritional yeast and tamari in a large pot and bring it to boil. The onions won't have that acrid taste even if you take this short cut. You will need just enough water to cover all vegetables, more if you prefer a runnier soup, less if you want it thicker.
2. Leave the soup to simmer on low heat for about 30-40 minutes, until everything is nice and tender. Remove the pot from the heat, then add the nutritional yeast and tamari. Blend or puree the soup until smooth and silky. Serve on its own or with some rye or wholegrain croutons.