Warm Pumpkin Soup… A quick and easy fix for a busy day!
We are officially in the midst of the holiday season and finding time to prepare a warm meal becomes a challenge. This is a soup we started making years ago and comes from “Beyond Parsley”, a Kansas City Junior League cookbook with a few added “tweaks”. This can be made ahead of time; the flavors are even better day two! Don’t be concerned about “non-curry lovers”, the curry flavor in this soup is very subtle.
Curried Pumpkin Soup
1 large onion, sliced
3/4 cup sliced white scallions, white part only (Shallots can be substituted for scallions.)
¼ cup butter
1 16-ounce can pumpkin puree (I use Libby brand pumpkin)
4 cups chicken stock
1 tablespoon chicken bouillon (Better Than Bouillon Roasted Chicken Base is a good option)
2 bay leaves
½ teaspoon sugar
*½ teaspoon curry powder
¼ teaspoon freshly ground nutmeg
½ teaspoon dried parsley
1 to 1-1/2 cups half-n-half
Kosher salt & freshly cracked black pepper to taste
Sauté the onion and scallion in butter until softened and starting to golden in color.
Stir in pumpkin, broth, bay leaves, sugar, curry powder, nutmeg and parsley.
Tip: *Gently toasting the curry powder in a small skillet over medium heat brings out the depth of flavor in the curry. Stir the curry with wooden spoon until fragrant, about 5-6 minutes.
Bring to a simmer and continue cooking, uncovered for 20-30 minutes. Remove from heat and remove the bay leaf. Using an immersion blender or food processor puree the soup until smooth.
Return the soup to a low heat and add 1 to 1-1/2 cups half-n-half (start with 1 cup, then taste; if you like a less intense flavor add the extra 1/2 cup), salt and pepper to taste. Simmer an additional 10 minutes. Top with crème fraiche if desired.