Whenever we have roasted veggies of any variation for dinner, I am always sure to make enough for leftovers so I can make soup. Roasted vegetable soup is one of my favourites. This time, I also had some canned pumpkin leftover so I decided to make something a little different.
Roasted Veggie and Pumpkin Curry Soup
3-4 cups leftover roasted veggies (any combination and variation will work - and you can also roast veggies specifically for the soup if you want -mine had onions, mushrooms, carrots, turnip and potatoes)
2-3 cups water
1 cup canned pumpkin
1-3 tsp curry powder
1/8 cup brown sugar
1/2 tsp salt
2 cups milk
1. Place vegetables in a medium saucepan. Add enough water to nearly cover. Bring to a boil and simmer for 15-20 minutes.
2. Using an immersion blender, process vegetables until smooth. Alternately, you could transfer the mixture to a food processor.
3. Add pumpkin, curry powder, brown sugar and salt. Stir to combine.
4. Return pot to the stove over medium heat. Slowly add milk, stirring constantly, until well integrated. Heat over medium until soup is hot throughout, but do not boil. Taste and add more curry powder, brown sugar or salt to taste. Blend once more, if needed to make soup entirely smooth.
Serve with a light drizzle of heavy cream, or a dollop of sour cream, if desired.
Makes 8-10 servings.
This recipe is being shared at Tasty Tuesday, Tempt my Tummy Tuesday and Tuesday's at the Table.