I have been making this soup for years. It is so simple, wonderfully fragrant and super yummy. Add a salad and fresh baked bread for a perfect Sunday supper.
Ingredients:
2 tablespoons butter
1 small onion, chopped
2 large cloves garlic, finely chopped
2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon ground white pepper
5 cups vegetable stock
30 oz pure pumpkin
8 oz of cream cheese (soft)
Directions:
Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, until soft. Stir in curry powder, salt and pepper; cook for 1 minute.
Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Whisk in the cream cheese. Transfer mixture to food processor or blender and blend until smooth. Serve warm with fresh cracked pepper. Garnish with sage or toasted pumpkin seeds.
Serves 4 - 6
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8 comments:
Ronda... this is one of my favourite soups! I either do it with curry or else a bit of cayenne for a bite at the end. Yum! It's now quite soup weather here yet... sunny and 70 today.
I am definitely going to try this... it looks AMAZING :)
Hope you're having safe travels!
Hugs,
Becca
Wow, does that look good. Beautiful color, too.
I was just discussing with a friend the other day how certain spices go well with certain foods, and pumpkin came up. Of course we spoke mostly about the "pumpkin pie" spices like cinnamon, nutmeg and cloves. But I think curry might be a new winner!
This soup looks delicious and is just what my tummy would like for dinner tonight! Thank you for the wonderful recipes, fun blog and lovely photos. I'll be back,
Kelli
Delicious - I made a soup that was very similar on Saturday! I substitute the curry powder for the spice, cumin and that is delish too.
Love your blog! You have great style:)
This looks delicious, Ronda! Your family is so lucky to have you cooking for them - I have got to try this recipe and some of your others also. Have a great week!
That soup looks wonderful and seasonal!!
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