Cream of Pumpkin Soup with Curry
Cream of Pumpkin Soup with Curry
Ingredients
4 Tbs. Butter
1/2 Cup Chopped Onions
3 tsp. Curry Powder
5 Cups Chicken Broth
1 Cup Gewurztraminer wine
32 oz (4 Cups) Pumpkin puree
1/4 Cup packed Brown Sugar
Salt, Pepper (white/black), Nutmeg to taste
2 Cups Heavy Cream
Chopped fresh chives or parsley for garnish
Procedure
In a 6 to 8 quart pan, elt the butter over medium-high heat. Add the onions and saute until translucent. dd the curry powder ad cook, stirring, for 2 minutes.
Reduce the heat to medium and stir in the wine, chicken broth, pumpkin, brown sugar, salt, pepper, and nutmeg (I also added ginger). Cook for 10 minutes. Stir in the heavy cream and cook for an additional 5 minutes.
Cook 10 minutes longer for a thick soup, or add more broth or wine if you prefer it thinner. Adjust the seasoning.
Pour the soup into a blender or food processor and puree until smooth and creamy.
Ladle into bowls and garnish with chives or parsley.
