This very mild curried soup is an easy and quick option for a family meal.
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.
Use leftover roasted pumpkin, pumkin puree, or canned pumpkin.
Garnish the soup with toasted pumpkin seeds and natural yogurt.