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.
Contributed by: Happy eating! blessings, Bridget, in Florida
Preparation time: 15 min, cooking time: 30 min
Makes: serves 4 – 6
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
Curried Pumpkin Soup Recipe 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.
Leftovers can be frozen after it cools. In the freezer it will be good for up to 3 months.
Also see these great recipes:
Pumpkin Recipes – Indeed, over 140 recipes and still growing