CPSI am not crazy about curries in general – but when there is a hint of curry in something as tasty as the Curried Pumpkin Soup recipe I found in the Seasons magazine from Hy-Vee (a supermarket chain big here on the Prairie), then I am all in.

About the recipe for Curried Pumpkin Soup from Hy-Vee: “In a stockpot, heat oil over medium-high heat. Add leeks; cook and stir until tender. Stir in carrots, broth, pumpkin, coconut milk, curry powder, cinnamon, ginger, garlic powder, salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Cool slightly. Transfer half to a blender or food processor. Cover and blend or process until smooth. Return to saucepan; heat through. Swirl each serving with a spoonful of yogurt. If desired, garnish with cilantro leaves.”

This Curried Pumpkin Soup is a nice spicy twist to an old favorite and makes for the perfect autumn meal.

See all the featured recipes from Hy-Vee’s Seasons magazine here.

Find a PDF of Hy-Vee’s Seasons magazine here.

Visit Hy-Vee’s Seasons online here.