Chilled Curried Pumpkin Soup “Milkshakes”
Updated Oct 20, 2022, Published Sep 01, 2016
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Chilled Curried Pumpkin Soup “Milkshakes”
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium white onion, chopped
- 2 garlic cloves, minced
- 1 2-inch piece fresh ginger, peeled and minced
- 1 tablespoon curry powder
- 3 cups gluten-free vegetable or chicken stock
- 1 15-ounce can pure pumpkin puree
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 14-ounce can full-fat coconut milk
- 1½ cups heavy cream
- 1 cup sour cream
Instructions
- Heat olive oil in a soup pot or Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, ginger, and curry powder, and cook, stirring, for another minute. Add the broth, pumpkin, ½ teaspoon salt, and ½ teaspoon pepper. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally.
- Take off the heat and stir in the coconut milk. Let cool. Puree the mixture in a blender until smooth. Refrigerate until cold, at least 4 hours. Taste and add more salt and pepper, if desired.
- Prior to serving, combine the heavy cream and sour cream in a mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form.
- To serve, pour about 4 ounces of soup into a small glass or mason jar and top with a dollop of the whipped cream
Nutrition
Calories: 265kcalCarbohydrates: 8gProtein: 3gFat: 25gSaturated Fat: 15gCholesterol: 52mgSodium: 119mgPotassium: 279mgFiber: 1gSugar: 3gVitamin A: 6075IUVitamin C: 3.1mgCalcium: 63mgIron: 1.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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