Onion and curry go into the pot first, cooking together until the spice blooms and turns fragrant. Then the potato cubes, stock, and pumpkin puree go in together and simmer until the potatoes are fork tender, about ten minutes, depending on how small you cut them. The pumpkin puree acts as the body of the broth, giving the soup its color and a gentle sweetness that the curry works against. The potato cubes stay whole and add substance that makes this genuinely filling rather than just light.
The Gruyère toast goes into the oven while the soup finishes on the stove, and both are ready at roughly the same time. Two servings, one pot, one baking sheet for the toast and a pumpkin soup that offers something genuinely different from every other version on the blog.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Onion – sweet onion, yellow onion or shallot.
- Curry powder – mild or sharp, depending on what you prefer.
- Broth – use vegetable stock and the soup is vegan.
- Pumpkin puree – see this post on how to make pumpkin puree yourself. You can of course use store-bought pumpkin puree as well.
- Potatoes – I used Yukon potatoes as they have characteristics of both waxy and starchy potatoes.
- French bread – or any other type of bread you like to use.
- Gruyere cheese – or another melting cheese, like Cheddar, Gouda, Fontina, Raclette cheese.
How to Make Curried Pumpkin Soup with Gruyere Toast
Step 1 – Make pumpkin puree at home, or use store-bought pumpkin puree.
Step 2 – Saute the finely chopped onion in olive oil for about 1-2 minutes, until the onion is translucent. Add the curry and saute for a few additional seconds until well-mixed and aromatic.
Step 3 – Peel the potatoes and cut them in 3/4-1 inch cubes and add to the onions, as well as the stock and the pumpkin puree and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are fork tender. This will take about 10 minutes depending on the size of the cubes. You can cook the potatoes a little longer so they may fall apart and bind the soup a little. I prefer to keep the cubes whole.
Step 4 – Make the Gruyere Toast by placing slices of baguette (French bread) in a single layer on a baking sheet and bake for about 7 minutes in a 375°F oven or until toasted. Sprinkle each slice with grated cheese and bake another 5 minutes or until the cheese is melted.
Step 5 – Remove the soup from the heat and divide over 2 bowls or plates. Garnish with some freshly ground black pepper and serve with the Gruyere toast.
If the flavor of this soup is too spicy, because of the amount of curry or because you used the spicy curry instead of the mild – add a little bit of cream and the spiciness will tone down a little.
Other Squash Soups to Try
Curried Pumpkin Soup with Gruyere Toast
Pin Recipe FacebookIngredients
For the soup
- 1/4 onion
- 2 teaspoons olive oil
- 1 teaspoon curry powder, mild or spicy
- 2 cups broth, vegetable
- 2 cups pumpkin puree (NOTE 1)
- 12 ounces Yukon potato (NOTE 2), peeled and cubed
- salt & pepper
For the Gruyere Toast
- 1/2 French bread, baguette
- 2 ounces Gruyere cheese, grated
Instructions
- Use your home-made pumpkin puree or use pumpkin puree from a can.
- Saute the finely chopped onion in 2 teaspoons of olive oil for about 1-2 minutes, until the onion is translucent. Add the curry and saute for a few additional seconds until well-mixed and aromatic.
- Peel the potatoes and cut them in 3/4-1 inch cubes and add to the onions, as well as the stock and the pumpkin puree and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are fork tender. This will take about 10 minutes depending on the size of the cubes. You can cook the potatoes a little longer so they may fall apart and bind the soup a little. I prefer to keep the cubes whole.
- Make the Gruyere Toast by placing slices of baguette (French bread) in a single layer on a baking sheet and bake for about 7 minutes in a 37°F oven or until toasted. Sprinkle each slice with grated cheese and bake another 5 minutes or until the cheese is melted.
- Remove the soup from the heat and divide over 2 bowls or plates. Garnish with some freshly ground black pepper and serve with the Gruyere toast.
Notes
- Check out this post and learn how to make pumpkin puree. You can also use store-bought pumpkin puree.
- Yukon potatoes are semi waxy, semi starchy. If you prefer the cubes of potatoes to fully fall apart you need to select a fully starchy potato like russet. You can also think about keeping the skin on the potato for additional fiber in the soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.