Curried Pumpkin Soup
By
Becca Balk
@Rayn
3
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.
Ingredients
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1/2 cbutter
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1onion, peeled and diced
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1 largecan pumpkin puree (or two 16 oz cans)
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4 cchicken stock
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4 chalf and half
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1 tspcurry powder
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1/4 tspcinnamon
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·salt and pepper to taste
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·sour cream (optional)
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·parsley sprigs (optional)
How to Make Curried Pumpkin Soup
- Melt butter in a large sauce pan. Add onion and saute until soft. Stir in curry powder and cinnamon.
- Puree onion mixture and pumpkin in blender or food processor until smooth. Return to saucepan.
- Add 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.)
- Ladle 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.
