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August 2, 2011
Creamy Pumpkin Soup
Heart-warming Soups
Prep time:
12 minutescooking time:
18 to 23 minutes“On a frosty night, it was so nice to sit in Grandma's warm kitchen with a bowl of hot pumpkin soup.”
Ingredients
Serves 4
- 4 tablespoons butter
- 1 cup chopped onion
- 1 clove garlic, crushed
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/8 teaspoon red pepper flakes
- 3 cups chicken broth
- 1 (16-ounce) can pumpkin puree
- 1 cup half-and-half
- Green onions curls, optional
Directions
1
Melt butter in a large saucepan over medium-high heat. Sauté onion and garlic in hot butter, stirring continually, until tender, about 2 minutes.
2
Add curry, salt, coriander and red pepper flakes to onion mixture and mix well. Cook, stirring frequently, for 1 minute.
3
Stir broth into onion mixture. Bring to a boil over medium heat. Cook, stirring frequently, until thickened, about 10 to 15 minutes.
4
Add pumpkin and half-and-half to broth mixture and mix well. Cook for 5 minutes.
5
Pour soup into a blender. Process until creamy. Serve warm or reheat to desired temperature. Ladle into soup bowls. Top with green onion curls, if desired.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
To make the pumpkin soup more versatile and give it a more mellow flavor, Grandma sometimes eliminated the curry powder and coriander, and topped each bowlful with finely chopped ham. She sometimes substituted water, vegetable broth or milk for the chicken broth, as well.
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