Curried Pumpkin Soup
Sharon Frisell
“No two batches are ever exactly the same”
Ingredients
- ¼ cup butter
- 1 cup chopped onion
- 1-2 cloves garlic, crushed
- 3/4 tsp. curry powder
- ½ tsp. salt
- ¼ tsp. ground coriander
- 1/8 tsp. crushed red pepper
- ¼ tsp. cayenne pepper
- 1/8 tsp. white pepper
- 1/8 tsp. garlic powder
- 3 cups chicken broth
- 1-15 oz. can solid pumpkin
- 1 cup half & half
Directions
- In a large saucepan, melt butter and sauté onion and garlic until soft. Add curry powder, salt, coriander, red pepper, white pepper, garlic powder; cook 1 minute. Add broth and boil gently, uncovered for 15 to 20 minutes (cook longer if making doubled batch).
- Stir in pumpkin and half & half; simmer 5 minutes. Pour soup into blender and blend until creamy (or use an immersion blender); return to stove to reheat, if necessary.
- When reheating after refrigeration, may need to use blender again to properly remix.