the weather has finally turned cold & there’s a definite chill in the air. so what does that mean? soup’s on. this week, pumpkin curry soup is bubbling on my stovetop. served with warm & crusty bread and maybe a spinach craisin salad, this is the perfect meal to warm you from the inside out.
pumpkin curry soup
3 tablespoons butter
1 large onion chopped (1 cup)
2 teaspoons of finely chopped garlic
1 teaspoon – 1 tablespoon curry powder (depending on taste – i like it spicy)
1 teaspoon salt
1/4 teaspoon ground red cayenne pepper
2 cans (15-oz each), or 1 28-oz can of pure pumpkin
32-oz chicken broth
1 cup whipping cream
optional garnish: sour cream, fresh thyme, pumpkin seeds
1. in a large stock pot or dutch oven, heat butter over medium heat. cook onion, garlic until tender (stirring occasionally).
2. stir in curry powder, salt, red pepper, pumpkin & broth. heat to boiling, reduce heat & simmer uncovered for 15 minutes.
3. pour slightly cooled soup into a blender in small batch & blend on high speed for about 15 seconds, or until smooth. pour blended soup into a medium sized bowl & repeat with remaining soup.
4. return all pureed soup to stock pot or dutch oven. stir in whipping cream & cook over medium-low heat until thoroughly heated, stirring frequently.
garnish with sour cream, fresh thyme &/or pumpkin seeds.
bold pumpkin flavor with just a kick of spice, pumpkin curry soup is definitely a new family favorite.