Cuisine: American
Author: Kirsten | My Kitchen in the Rockies
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
- 1 cup yellow onions, chopped
- 1 clove garlic, crushed
- ¼ cup (60 g) butter
- 1 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon coriander
- ¼ teaspoon red pepper flakes, crushed*
- 3 cups chicken broth**
- 1 can (15 ounces, 425 g) pumpkin
- 1 cup half and half***
- Toppings: pumpkin seeds, sour cream, fresh chives
- Heat butter on medium heat in a bigger pot.
- Add onions and garlic. Cook until the onions are soft.
- Stir in salt, coriander, and red pepper flakes. Cook for one minute.
- Add chicken broth and bring to a boil. Cook for 15 - 20 minutes on low heat.
- Stir in pumpkin and half and half. Cook for 5 minutes.
- Transfer the soup in batches into a blender until it becomes creamy.
- Serve in smaller bowls with suggested toppings.
Please use organic and GMO free ingredients whenever available.
* Add red pepper flakes to your liking, I sometimes omit them depending on the spiciness of the curry powder.
** Substitute vegetable broth for vegetarian version.
*** You can also use just ¼ cup of heavy whipping cream.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2014/11/18/pumpkin-soup-with-curry/
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