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Pumpkin Soup

Pumpkin Soup

Warm Pumpkin Soup is a welcome treat for busy days.

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

Ingredients:

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

Preparation:

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.

Warm Pumpkin Soup is a quick meal for busy days.
Warm Pumpkin Soup is a quick meal for busy days.

6 servings

 

 

 



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