Recipe

Curried Pumpkin Soup Recipe

Add Step-by-Step Photos	Peacekeeper0 / All my dishes 1 year, 1 month ago I have made this recipe for Halloween and Thanksgiving parties and have never had any left over - people love this Curried Pumpkin Soup recipe! The spices can certainly be adjusted to your individual tastes. Prep:15m Cook:30m Servings:4	Peacekeeper
	easy fast exciting

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Ingredients

1/3 Cup chopped onion

1 tsp. minced garlic

1 tsp. curry powder

2 tbsp butter or margarine

1 cup pureed pumpkin (or about 1/2 can of pumpkin)

1/4 tsp nutmeg

1/8 tsp. sugar

2 cups veggie broth (or can use chicken broth)

1 1/2 cups milk

1 tbsp cornstarch or arrow root or tapioca powder (use as thickening agent)

2 tbsp heavy cream (optional)

chopped chives (as decoration)

Directions

In large pan cook onion, garlic, and curry in the butter or margarine for a few minutes until onion is tender.

Add pumpkin, nutmeg, sugar and the bay leaf.

Stir in the broth and bring to a boil.

Reduce heat and simmer uncovered for about 15 minutes.

Take out the bay leaf.

Stir in 1 cup of the mild and cook over low heat for a few minutes.

In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.

Cook and stir until thickened and bubbly.

Cook a couple more minutes.

To serve: Swirl the cream on top, and garnish with chives.

This can also be frozen after it cools. In the freezer it will be good for up to 3 months.

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Comments

trigger 1 year, 1 month ago said:
I love pumpkin soup with curry.
Five forks

borinda 1 year, 1 month ago said:
I've had something really similar which was super. I've bookmarked both this and your pumpkin risotto. :-)

sheba 1 year, 1 month ago said:
Love pumpkin, this soup hits the spot.

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