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Creamy Roasted Pumpkin Soup
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Puree the pumpkin mixture.
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A bowl of Creamy Roasted Pumpkin Soup.
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Serve in a bowl with a dollop of curry sour cream and pumpkin seeds.
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Stir in the cream.
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Add seasonings and heat.
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Bring to a boil.
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Add pumpkin and vegetable stock.
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Saute onions in the butter.
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Add butter to a large saucepan.
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Toast the pumpkin seeds.
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Whisk curry powder into sour cream.
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Bake the pumpkin.
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Cut into wedges, brush with oil, and sprinkle salt.
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Peel and deseed the pumpkin seeds.
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