Wednesday, October 13, 2010

Curried Pumpkin Soup Recipe

Fall is FINALLY in the air here is Tucson. For a change of pace, here is a recipe! Yes, I very occasionally cook. This is one of my family and friends favorites, and is always on our Thanksgiving menu. Easy enough for every day though. I don't remember where it came from...maybe Bon Appetit magazine in the late 1980's?

Curried Pumpkin Soup Makes 6 cups

¼ cup butter

1 cup chopped onion

1 clove garlic, crushed

2 t curry powder

¼ t ground coriander

1/8 t crushed red pepper (this will give it a sm-med kick. Add more if you prefer)

3 cups chicken broth

1 ¾ cups (1 16 oz. can) pumpkin

1 cup half and half

sour cream and chives for garnish

In large saucepan, melt butter. Saute onion and garlic until soft. Add curry powder, coriander and red pepper; cook 1 minute. Add broth; boil gently, uncovered, for 15-20 minutes. Stir in pumpkin and half & half; cook 5 minutes. Blend in blender (or with hand-blender)

Can make ahead and reheat.


Stephen said...

Yum, it is definitely time for fall. Check out my blog also,

PuNk rAwK pUrL said...

YUM! this sounds amazing!
super glad to find you & look forward to a crafty friendship!

Peggy said...

Have you ever cooked this is a pumpkin??