Fox and Broom

A mom's adventures in keeping healthy, keeping her sanity, and making stuff.

Cream of Pumpkin Soup with Curry

Cream of Pumpkin Soup with Curry


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


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.


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