Curried Pumpkin Soup an Autumn Favorite
Sep 27, 2013 02:00AM
Pumpkins are in season now, although they are coming from the north, and a fresh, little pumpkin makes the most delicious soup. This soup is so versatile that you can serve it chilled, as well as hot, which is perfect for our warm (or cool!) autumn days.
Curried Pumpkin Soup
Ingredients: 2 large onions, coarsely chopped 5 cloves minced garlic 1 carrot, finely chopped 1 celery stalk, finely chopped 2 tablespoons minced ginger 4 tablespoons curry powder 1 teaspoon salt 1 teaspoon pepper 4 tablespoons butter 2 pounds roasted, drained, mashed pumpkin 6 cups vegetable stock, more or less more salt and pepper 2-cups of half & half toasted pumpkin seeds
Directions: Saute the first eight ingredients in the butter, and then add the pumpkin and vegetable stock and simmer until all the vegetables are soft. You may have to add more stock if it’s too thick. Stir occasionally while cooking. Using an immersion blender, puree the soup. Add half and half, more salt and pepper if desired, then serve topped with toasted pumpkin seeds. If you want to serve the soup chilled, place in the refrigerator for several hours or overnight.