Cream of Pumpkin Soup with Curry

 

4 tbsp. butter

1/2 cup chopped yellow onion

3 tbsp. curry powder

6 cups chicken or vegetable stock

32 ounces or 4 cups of canned pumpkin puree

1/4 cup brown sugar

1 1/2 tsp. salt

1/2 tsp. white pepper

2 cups heavy cream

Sage leaves for garnish

Croutons for garnish

In a large saucepan, melt the butter over medium high heat.  Add diced onion and saute until translucent.  This will take approximately 5 minutes.

Add curry powder to the onions and continue to cook, stirring constantly for 2 more minutes.

Reduce the heat to medium and add the chicken or vegetable stock, pumpkin puree, brown sugar, salt and pepper. Stir until combined.  Simmer  for 10 minutes.

Stir in heavy cream and cook for 5 additional  minutes.

Ladle soup into either a blender or food processor and puree until smooth.  You can also use an immersion stick blender.  

Garnish with sage leaves and croutons.


Wine Pairings:  2021 Emblem Michael Mondavi Chardonnay and 2021 Davis Bynum Pinot Noir



 

Recipe courtesy of: Leslie Dabney, The Vineyared Mom     @thevineyardmomliving on IG

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