My curried pumpkin soup came to life when we took a trip to the Lemos Farm pumpkin patch. It was Lucy's (my best friends 2 year old daughter that I take care of) first trip to the pumpkin patch and we told her she could pick out any pumpkin her little heart desired and that is exactly what she did! We never got around to carving a cute or scary face on it so I thought it was time to break it down and make some soup!
Curried Pumpkin Soup - approx 1.5 hours
-
4 tablespoon
unsalted butter
-
2 medium yellow
onions chopped
-
2 teaspoons
minced garlic
-
1/8 – ¼ teaspoon
crushed red pepper
-
2 teaspoon curry
powder
-
½ teaspoon ground
coriander (cumin is okay)
-
pinch of cayenne
pepper (optional)
-
3 cans of 100%
pumpkin or 6 cups of freshly roasted
pumpkin
-
5 cups of chicken
broth (make sure it's gf)
-
2 cups of milk
-
½ cup of brown
sugar
-
½ cup of heavy
cream (optional if you're trying to be healthy, as you can just use more milk)
Note: if you are roasting the
pumpkins, cut pumpkin in small same sized pieces, drizzle with oil, salt and
pepper and roast in oven at 350F for 45 minutes to 1 hour.
Directions:
1 Melt butter in a 4-quart saucepan over medium-high
heat. Add onions and garlic and cook, stirring often, until softened, about 4
minutes. Add spices and stir for a minute more.
2 Add pumpkin and 5 cups of chicken broth; blend well.
Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
3 Transfer soup, in batches, to a blender or food
processor. Cover tightly and blend until smooth. Return soup to saucepan.
4 With the soup on low heat, add brown sugar and mix.
Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to
taste. If a little too spicy, add more cream to cool it down. You might want to
add a teaspoon of salt.
