The use of canned pure pumpkin eases the preparation for this delectable cream of pumpkin soup. The soup pictured here is topped with fresh oven-roasted pumpkin seeds.
1/2 stick butter
1 small onion, chopped
1 teaspoon curry powder
1/4 teaspoon ground coriander
1/4 teaspoon mace
1/8 teaspoon cayenne pepper
1 tablepoon brown sugar
1 can (15-ounces) pumpkin (not pumpkin
4 cups chicken broth
1 cup heavy cream
Salt to taste
Roasted pumpkin seeds for garnish (recipe
Melt butter in Dutch oven over medium heat. Add onion and saut for about 5 minutes or until tender. Mix in curry powder, coriander, mace, cayenne pepper and brown sugar; cook for 1 minute. Stir in pumpkin and chicken broth chicken broth; bring to a boil.
Reduce heat to low; cook stirring occasionally for 20-25 minutes. Allow mixture to cool, then process in a blender or a food processor until smooth. Pour mixture back into Dutch oven and add heavy cream. Season with salt. Reheat until heated through, but do not allow to boil.
Garnish with toasted croutons, if desired. Serves 4-6.
Kitchen Ade note: For those preferring to use fresh pumpkin, 2 pounds of fresh pumpkin will yield approximately the equivalent of a 15-ounce can of pumpkin.
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