Curry-Laced Pumpkin and Potato Soup

Laced with just a hint of curry spice, this pumpkin and potato soup will invite your diners with a pleasing fragrance and the warm golden hues of autumn. Filled with anti-oxidants and vitamins and gentle on the tummy, this is a warming soup that helps strengthen your immune system. Simple but delicious, this is a perfect soup to serve on a cold fall day, and it's also a great way to use up any pumpkins that aren't turned into jack-o-lanterns.

This is my submission to No Croutons Required, hosted this month by Jacqueline of Tinned Tomatoes. The theme for October is squash.

This is also my entry to Favediets Blog Hop. The theme for October is Favorite Fall Foods.

Curry-Laced Pumpkin and Potato Soup

Recipe by Lisa Turner Published on October 18, 2011 Laced with just a hint of curry spice, this simple pumpkin and potato soup will warm your spirit and your body Print this recipe Ingredients: 1 tablespoon olive oil 1 medium onion, chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon curry powder 2 cups fresh pumpkin, diced 1 large potato, diced 1 carrot, diced 3 cups water or vegetable stock 1 teaspoon sea salt, or to taste Instructions: Heat a large saucepan over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the bottom of the pan. Add the onion and cook for 2 minutes or until the onion starts to turn translucent. Toss in the spices and stir to coat the onions. Add the pumpkin, potato and carrot, and stir to coat the vegetables with the spices. Pour in the water or stock, raise the heat to medium-high, and bring the soup to a low boil. Reduce the heat to medium-low, cover, and cook for 20-30 minutes or until the vegetables are tender. Remove from heat and season with salt. Blend the soup with a hand blender or in batches in a countertop blender. Serve hot or warm in bowls with a sprinkle of fresh ground black pepper or fresh grated old cheddar cheese, or with a little swirl of cream or sour cream if desired. Reheat leftover soup on medium-low heat and thin with a little extra water. Makes 4 - 6 servings

Other fall soups you may enjoy from Lisa's Kitchen:
Indian Chickpea and Pumpkin Soup
Potato Cauliflower Soup with Brown Rice
Roasted Beet Soup with Roasted Parsnip and Carrot Purées
Toor Dal and Pumpkin Soup

On the top of the viewing list: Larisa Shepitko: Wings/The Ascent (Eclipse Series 11) (a kind gift from my dear friend Susan)

Audio Accompaniment: Octex