Cream of Pumpkin Soup with Curry

 Cream of Pumpkin Soup with Curry


4 Tbs. butter

1/2 cup chopped yellow onion

3 Tbs. 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

Chopped fresh chives for garnish


In a large saucepan, melt the butter over medium high heat.  Add diced onion and saute until translucent.  About 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.  Cook together for 10 minutes.

Stir in heavy cream and cook for 5 more minutes.

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

Ladle soup into bowls and garnish with chopped chives.


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

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