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Curried pumpkin soup

This very mild curried soup is an easy and quick option for a family meal.

Ingredients

  T butter
3 T flour (all purpose flour)
1 T spice mix (curry powder)
4 c broth (vegetable broth)
4 c pumpkin (cooked or canned pumkin)
1 1⁄2 c milk (half and half)
1 T sugar
2 T 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
Cooking time
15
Total time
30 minutes

Notes

Use leftover roasted pumpkin, pumkin puree, or canned pumpkin.

Garnish the soup with toasted pumpkin seeds and natural yogurt.