Cream of Pumpkin Soup with Curry
This recipe is one of my most favorite fall and winter recipes. If you don’t like pumpkin, you can experiment with a number of other squashes. Acorn and butternut both have really good flavors. One of my favorites was hubbard squash. A whole hubbard is waaaaaaaaay too much for this recipe (or any recipe), so be sure to either be prepared to make loads of soup or share the squash with a friend. Luckily, my local grocery store sells it in pieces when it is in season.
I also wrote a quick blog on using acorn squash with this recipe.
This recipe easily translates to vegetarian by using vegetable broth and you can even go vegan by using canned coconut cream (it is thicker than the refrigerated coconut milks).
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
Directions
In a 6 to 8 quart pan, melt the butter over medium-high heat. Add the onions and saute until translucent. Add the curry powder and 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.
