The flavors in this curried pumpkin soup are complex and delicious. You get the combination of 
heat, sweet, and savory all in one spoonful. If you make it with cream it is delicious, if you use coconut milk it is inspired!
You can use other winter squash for this recipe as well.
heat, sweet, and savory all in one spoonful. If you make it with cream it is delicious, if you use coconut milk it is inspired!You can use other winter squash for this recipe as well.
Recipe By : Sitara
Serving Size : 5 Preparation Time :1:00
Categories : Soups Vegetables
Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can pumpkin -- 29 oz can
1 1/2 tablespoons sherry
2 large cloves garlic -- minced
1 large onion -- chopped fine
2 tablespoons curry powder -- or more to taste
1/2 teaspoon cumin powder
1/8 teaspoon cayenne - or more to tasate
1 quart chicken broth
salt and pepper -- to taste
1/2 can coconut milk (shaken or stirred to be well mixed)
or a cup of heavy cream.
1. Saute onions and garlic in sherry and a little butter for about 2 minutes.
2. Add curry powder, cumin, salt and pepper and cook another 5 minutes till onions
are soft.
3. Add pumpkin and stir in.
4. Pour in chicken broth and bring to boil, reduce heat and simmer 15 min.
5. Remove from heat and use hand blender to puree till smooth.
6. Stir in coconut milk if richer soup is desired, or heavy cream.
Serve with chopped green onion tops and a dollop of creme fraich to garnish.