Pumpkin Curry Soup

Golden, velvety pumpkin curry soup — creamy, fragrant, and gently spiced. A warm bowl of comfort that brings autumn flavors to life!

Ingredients:

3 pounds pumpkin or butternut squash, peeled and cubed

3 tablespoons olive oil

1 large onion, chopped

1 tablespoon fresh grated ginger

1 tablespoon curry paste or powder

3 ½ cups vegetable or chicken broth

1 cup heavy cream or half-and-half

1 small chili pepper, finely sliced (optional)

Juice of 1 lemon or lime

Salt and black pepper, to taste

Fresh herbs for garnish

Instructions:

1. Roast pumpkin with oil, salt, and pepper at 350°F for about 30 minutes.
2. In a pot, cook onion and ginger in oil, then add curry paste.
3. Add roasted pumpkin, broth, and cream. Simmer briefly.
4. Blend until smooth and creamy.
5. Stir in lemon or lime juice, season, and serve with fresh herbs.