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Pumpkin Curry Soup
A wonderful fall treat with a wide range of yummy flavors!
By curioduo
2009-11-01 19:13:56
If you need something to warm your soul on a beautiful fall day, this is your answer. The curry isn't overpowering and adds a dimension of flavor you'll love. This also holds very well in the freezer.
| Prep time | 30 minutes |
| Cooking time | 45 minutes |
| Servings | 8 |
Ingredients
1 medium sweet onion, chopped
2 tablespoons unsalted Butter
1 8 or 10 inch Pumpkin
1 quart of vegetable broth
1 quart of Half n-Half
Mild Yellow Curry paste or powder
2 tsp Sea Salt
1 TBSP Cumiin
2 tsp Paprika
1 tsp White Pepper Powder
Instructions
1 – Steam Pumpkin in microwave to make rind removal easier.
2 – Place seeded, rind-removed 8 to 10-inch Pumpkin in large soup pot.
3 – Add 1 quart of vegetable broth.
4 – Cover and boil until pumpkin is tender (use fork to test).
5 – Using a blender, cream softened pumpkin and Half-n-Half
6 – Return to stove and simmer.
7 – Add the following to taste: Mild, yellow curry powder; Cumin (app. 1 TBSP); Paprika (app. 2 tsp); White pepper powder (app. 1 tsp); Sea Salt
| Category | Soup |
| Cuisine | North American |
| Diet Choices | Gluten-free |
| Tags | curry fall Pumpkin |
