curried pumpkin soup
(1 RATING)
Great on a cool fall day! I first had pumpkin soup in a little cafe in Bellingham, WA. They wouldn't share their recipe, so I began experimenting at home and finally decided it was curry that made it so memorable. I usually increase the amount of curry, it's all a matter of preference depending on my mood and the occasion as to how much I end up using.
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prep time
cook time
method
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yield
6 - 8 large bowls
Ingredients
- 1/2 cup butter
- 1 - onion, peeled and diced
- 1 large can pumpkin puree (or two 16 oz cans)
- 4 cups chicken stock
- 4 cups half and half
- 1 teaspoon curry powder
- 1/4 teaspoon cinnamon
- - salt and pepper to taste
- - sour cream (optional)
- - parsley sprigs (optional)
How To Make curried pumpkin soup
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Step 1Melt butter in a large sauce pan. Add onion and saute until soft. Stir in curry powder and cinnamon.
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Step 2Puree onion mixture and pumpkin in blender or food processor until smooth. Return to saucepan.
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Step 3Add chicken stock and stir over medium heat until almost boiling. Reduce heat to low and stir in half and half. Salt and pepper to taste. Heat thoroughly, stirring occasionally (about 5 - 10 minutes.)
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Step 4Ladle into bowls and garnish with a dollop of whipped cream and sprig of parsley if desired. Pairs well with crusty bread, or is fantastic served in a bread bowl.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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