curry pumpkin soup
Dinner
Curry Pumpkin Soup
A silky soup made from pureed pumpkin, coconut milk, and curry spices. Sweet, spicy, and perfect for fall—serve it with toasted seeds or crusty bread for a cozy meal.
Ingredients
- 2 tablespoons pumpkin seeds (optional)
- 2 tablespoons butter
- 3 tablespoons all-purpose flour 2 tablespoons curry powder
- 4 cups vegetable broth
- 1 (29 ounce) can pumpkin
- 1 1/2 cups half-and-half cream
- 2 tablespoons soy sauce 1 tablespoon white sugar salt and pepper to taste
Directions
- Preheat oven to 375 degrees F (190 degrees C). Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
- Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.
