curried pumpkin soup
(1 rating)
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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.
(1 rating)
yield
6 - 8 large bowls
Ingredients For curried pumpkin soup
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1/2 cbutter
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1onion, peeled and diced
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1 lgcan 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
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1Melt butter in a large sauce pan. Add onion and saute until soft. Stir in curry powder and cinnamon.
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2Puree onion mixture and pumpkin in blender or food processor until smooth. Return to saucepan.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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