Cookbook:Pumpkin Soup with Curry

Pumpkin Soup with Curry
Category	Soup recipes
Difficulty

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Ingredients

• 1 can (15 oz) pumpkin
• 2 cans (30 oz) chicken broth (reduced sodium is best)
• 1 medium sweet onion, chopped
• 1–2 tbsp olive oil
• 1 tsp curry powder
• ⅛ tsp nutmeg
• 1 bay leaf
• Black pepper to taste
• 1 cup cream

Procedure

1. Sauté onions with olive oil until translucent.
2. Add pumpkin and broth; mix well.
3. Add all spices and simmer for at least 15 minutes; remove bay leaf.
4. Let soup cool to lukewarm temperature and purée in a blender for smooth texture.
5. Return to saucepan and add milk. Reheat on lower temperature to serve immediately or forgo reheating and store in a suitable airtight container

Notes, tips, and variations

• You can try adding twice the amount of curry powder and a little coriander.
• This soup is fairly thick; consider adding more chicken broth if you like a thinner soup. You can also find versions without the milk added. And, of course, vegetable broth works just as well.
• Cooling the soup well before blending improves safety, and it also prevents the plastic blender from absorbing the orange color of the pumpkin.