I LOVE this recipe. I make it every fall. I will actually try to use fresh pumpkin rather than canned. I discovered that if you cut a pumpkin in half, scoop out the innards, and roast it in the oven for about 30 minutes at 350/375, it scoops out of the shell very easily. As a bonus, you will then get to roast pumpkin seeds that can garnish your soup.
This year, I am going to experiment a little and use acorn squash. I love the flavor acorn squash has, and my husband prefers it over pumpkin. Acorn squash seeds are also quite yummy roasted up.
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 purée
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, melt the butter over medium-high heat. Add the onions and saute until translucent. Add 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 purée until smooth and creamy.
Ladle into bowls and garnish with chives or parsley.