This very mild curried soup is an easy and quick option for a family meal.
Ingredients
tablespoon butter
3 tablespoons flour (all purpose flour)
1 tablespoon spice mix (curry powder)
4 cups broth (vegetable broth)
4 cups pumpkin (cooked or canned pumkin)
1 1⁄2 cups milk (half and half)
1 tablespoon sugar
2 tablespoons pumpkin seed (optional, hulled)
seasoning (salt and ground pepper to taste)
Instructions
If using pumpkin seeds, toast them in the oven at 375° F until they begin to brown, about 8 minutes.
In a large pot over medium heat, melt the butter.
Add the flour and curry powder and stir to remove all lumps. Continue to cook until it almost reaches a boil.
Add the broth slowly while using a whisk to stir. Cook until thickened.
Next, stir in the half-and-half, pumpkin, soy sauce and sugar. Salt, and pepper to taste.
Bring soup to a boil, then remove from heat.
Garnish and serve warm.
Yield
6 servings
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Notes
Use leftover roasted pumpkin, pumkin puree, or canned pumpkin.
Garnish the soup with toasted pumpkin seeds and natural yogurt.