This Pumpkin Curry Soup is so perfect for warming you up on a cool Fall day. I made A dairy free version which was so rich and creamy using coconut milk.
This Pumpkin Curry Soup is so perfect for warming you up on a cool Fall day. I made A dairy free version which was so rich and creamy using coconut milk.
Melt the butter in a large saucepan over medium heat. Add the onions and sprinkle with salt and pepper. Sauté until the onions are translucent, about 4 minutes. Stir in the curry powder and cook for another minute.
Transfer to a blender and puree until smooth or use an immersion blender. Return the soup to the pot and stir in the heavy whipping cream or coconut milk. Adjust the seasonings to taste.